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Spinach and Lentil Soup
Created by: Howcan Team
Ingredients
- 1 cup dried green lentils
- 6 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 6 cups fresh spinach, chopped
- 2 tablespoons olive oil
Instructions
- Rinse the lentils under cold water and drain.
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes, or until the vegetables are softened.
- Add the cumin, paprika, and cayenne pepper. Stir to combine and cook for an additional 2 minutes.
- Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the lentils are tender.
- Stir in the chopped spinach and cook for an additional 5 minutes, or until the spinach is wilted.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Spinach and Lentil Soup has a rich history dating back to ancient times, with lentils being a staple in Middle Eastern and Mediterranean cuisines. This hearty and nutritious soup has been enjoyed for centuries, with variations found in Turkish, Indian, and Italian cuisines. Chefs like Yotam Ottolenghi have popularized modern versions of this dish, incorporating unique flavors and textures. The best version of this dish can be found in traditional Turkish or Indian restaurants, where the soup is often seasoned with cumin, coriander, and other aromatic spices. The key to a great Spinach and Lentil Soup lies in the quality of the lentils and the freshness of the spinach, creating a comforting and flavorful dish.
60 min
6
250 calories
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