Lentil and Spinach Soup
Highlighted under: Wholesome & Clean Eating
I love making this Lentil and Spinach Soup on chilly days when I crave something warm and nourishing. The combination of tender lentils, fresh spinach, and aromatic spices creates a delightful depth of flavor. Not only is this soup simple to prepare, but it’s also packed with protein and fiber, making it a healthful choice for any meal. I often prepare a big batch to enjoy throughout the week, as it tastes even better the next day. Plus, it’s a great way to use up leftover veggies in your fridge!
When I first made this Lentil and Spinach Soup, I was surprised by how quickly it came together! The lentils cook down beautifully and soak up all the flavors of the spices, while the spinach adds a lovely pop of color and nutrients. I remember the first bowl I had—each spoonful was like a warm hug, comforting and invigorating.
One tip I’ve learned along the way is to sauté the onions and garlic beforehand; it really enhances the overall flavor of the soup. Don’t forget to add a squeeze of lemon just before serving for an extra zing that ties everything together!
Why You Will Love This Recipe
- Hearty and filling, perfect for lunch or dinner
- Packed with nutritious ingredients that boost your health
- Easily customizable with your favorite herbs and spices
The Role of Lentils
Lentils are the star ingredient in this soup, providing not only a hearty texture but also significant nutritional benefits. They are a fantastic source of protein and fiber, making this soup a filling option that can sustain you for hours. When cooked, lentils should be tender yet firm, with a slight bite. Be sure to rinse them thoroughly before adding them to the pot; this removes any debris and helps them cook evenly.
Different types of lentils can provide varying flavors and textures to the soup. While brown lentils are commonly used for their mild taste and firm structure, you could also experiment with green or red lentils if you prefer a nuanced flavor profile. Just remember that red lentils cook faster and will break down more, creating a thicker soup.
Customizing Your Soup
This Lentil and Spinach Soup is incredibly adaptable. If you’re looking to add more veggies, consider incorporating diced zucchini or bell peppers during the sauté step. These additions not only boost the nutritional value but also enhance the flavor and texture of the soup. You can also vary the spices; a pinch of smoked paprika or a dash of cayenne can add a nice kick if you enjoy a bit of heat.
For a creamier version, you could blend a portion of the soup once it's cooked. Use an immersion blender directly in the pot for convenience, or transfer a part to a standard blender. This technique can yield a more velvety texture while still preserving some hearty lentils and spinach for added substance.
Ingredients
Gather these simple ingredients to get started:
Ingredients
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper to taste
- 2 tbsp olive oil
- Juice of 1 lemon
Once you have everything ready, it's time to cook!
Instructions
Follow these steps to make your delicious soup:
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Lentils and Broth
Stir in the rinsed lentils, vegetable broth, cumin, and coriander. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender.
Finish with Spinach and Seasoning
Once the lentils are cooked through, add the chopped spinach and cook for an additional 5 minutes. Season with salt, pepper, and lemon juice to taste.
Serve hot and enjoy!
Pro Tips
- Feel free to add other vegetables like tomatoes or bell peppers for additional flavor and nutrition. This soup also freezes well for future meals!
Make-Ahead and Storage
One of the great things about this soup is its make-ahead potential. You can prepare a large batch and store it in airtight containers in the refrigerator for up to five days. The flavors meld beautifully as it sits, often making it even more delicious the next day. Just reheat on the stove over low heat, adding a splash of water or broth to loosen it if it thickens up too much.
If you want to extend the shelf life, consider freezing the soup in portions. It can be kept in the freezer for up to three months. When you're ready to eat it, simply thaw overnight in the refrigerator, then reheat gently. Note that spinach may lose some texture when frozen, but the taste will remain intact.
Serving Suggestions
To elevate the experience of your Lentil and Spinach Soup, consider serving it with a crusty bread or a fresh salad on the side. A dollop of yogurt or a sprinkle of feta cheese on top can add richness and a delightful contrast in flavor. I also enjoy adding a drizzle of olive oil just before serving for an extra layer of taste.
For a heartier meal, you can pair the soup with grilled cheese sandwiches or quesadillas. These not only complement the soup but also provide a satisfying crunch. Additionally, garnishing with fresh herbs like parsley or cilantro not only enhances presentation but also adds freshness.
Questions About Recipes
→ Can I use canned lentils instead?
Yes, using canned lentils can save time. Just add them in the last 10 minutes of cooking.
→ Is this soup vegan?
Absolutely! All the ingredients are plant-based, making it a great vegan choice.
→ How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
→ What can I serve with this soup?
It's great on its own or paired with crusty bread or a fresh salad.
Lentil and Spinach Soup
I love making this Lentil and Spinach Soup on chilly days when I crave something warm and nourishing. The combination of tender lentils, fresh spinach, and aromatic spices creates a delightful depth of flavor. Not only is this soup simple to prepare, but it’s also packed with protein and fiber, making it a healthful choice for any meal. I often prepare a big batch to enjoy throughout the week, as it tastes even better the next day. Plus, it’s a great way to use up leftover veggies in your fridge!
Created by: Leo
Recipe Type: Wholesome & Clean Eating
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Ingredients
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper to taste
- 2 tbsp olive oil
- Juice of 1 lemon
How-To Steps
In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Stir in the rinsed lentils, vegetable broth, cumin, and coriander. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender.
Once the lentils are cooked through, add the chopped spinach and cook for an additional 5 minutes. Season with salt, pepper, and lemon juice to taste.
Extra Tips
- Feel free to add other vegetables like tomatoes or bell peppers for additional flavor and nutrition. This soup also freezes well for future meals!
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 40g
- Dietary Fiber: 12g
- Sugars: 3g
- Protein: 12g