Enjoy a comforting and nutritious bowl of Lentil and Spinach Soup with Lemon! This vibrant soup is packed with fiber, plant-based protein, and essential nutrients. The squeeze of fresh lemon juice at the end adds a bright, zesty flavor that perfectly balances the hearty lentils and tender spinach.
Why You’ll Love This Recipe
- Packed with plant-based protein and fiber.
- A one-pot meal that's perfect for busy nights.
- Refreshing lemon adds a bright and zesty flavor.
- Great for meal prep—tastes even better the next day.
Background Information
Lentil soup has been a staple in many cultures for centuries, valued for its simplicity, affordability, and nutritional value. This version incorporates fresh spinach for extra vitamins and minerals, while a squeeze of lemon juice enhances the flavors and adds a refreshing twist.
Cooking Tips
- Rinse lentils thoroughly before cooking to remove any debris.
- Use vegetable broth instead of water for a richer flavor.
- Add the spinach at the end to keep its vibrant color and texture.
Fun Additions or Variations
- Add a pinch of red pepper flakes for a spicy kick.
- Stir in diced tomatoes for a Mediterranean twist.
- Garnish with fresh parsley or dill for added flavor.
Lentil and Spinach Soup with Lemon
A hearty, protein-rich lentil soup with spinach and a refreshing lemon twist.
- Large pot
- Cutting board and knife
- Wooden spoon
- 1 tablespoon olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 cup dried green or brown lentils (rinsed)
- 6 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric (optional)
- Salt and pepper to taste
- 4 cups fresh spinach (washed and chopped)
- Juice of 1 lemon (plus extra wedges for serving)
- Optional garnish: fresh parsley (red pepper flakes, lemon zest)
Sauté the Aromatics:
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in minced garlic, cumin, smoked paprika, and turmeric. Cook for another 1-2 minutes until fragrant.
Add Lentils and Broth:
Add the rinsed lentils to the pot and pour in the vegetable broth. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
Add Spinach and Lemon:
Stir in the fresh spinach and cook for 2-3 minutes until wilted.
Squeeze in the lemon juice and stir well. Adjust seasoning with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with fresh parsley, lemon zest, or red pepper flakes if desired. Serve with lemon wedges on the side.
- Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- If the soup thickens too much when reheating, add a splash of water or broth.
- For an extra protein boost, add a can of rinsed chickpeas.
Warm up with a nourishing bowl of Lentil and Spinach Soup with Lemon! Share your favorite soup toppings in the comments or tag us on social media with your creations. 🍋🥣🌱
