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Vegetable Lentil Soup
Created by: Howcan Team
Ingredients
- 1 cup of dried green lentils
- 6 cups of vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of black pepper
- 1 bay leaf
- 2 cups of chopped spinach
- 1 tablespoon of olive oil
- Salt to taste
Instructions
- Rinse the lentils under cold water and drain.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
- Add the minced garlic, cumin, paprika, turmeric, and black pepper. Cook for another 2 minutes, stirring constantly.
- Pour in the vegetable broth and add the bay leaf. Bring to a boil.
- Once boiling, add the lentils to the pot. Reduce the heat to low, cover, and simmer for 30 minutes or until the lentils are tender.
- Stir in the chopped spinach and cook for an additional 5 minutes.
- Season with salt to taste.
- Remove the bay leaf before serving.
- Enjoy the vegetable lentil soup hot.
Vegetable lentil soup has a rich history dating back to ancient times, with origins in the Middle East and Mediterranean regions. This hearty and nutritious dish has been a staple in many cultures, known for its comforting flavors and health benefits. Chefs and home cooks alike have put their own unique spin on the recipe, incorporating a variety of vegetables, herbs, and spices to create a delicious and satisfying soup. Today, the best versions of this dish can be found in authentic Mediterranean and Middle Eastern restaurants, where the use of fresh, high-quality ingredients is paramount. The key to a great vegetable lentil soup lies in the perfect balance of flavors, with the earthy lentils complementing the vibrant vegetables and aromatic seasonings. Whether it's served as a starter or a main course, this timeless soup continues to be a beloved favorite for its simplicity and nourishing qualities.
60 min
6
250 calories
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