Lentil Soup with Spinach
A hearty soup of tender brown or green lentils, tomatoes, aromatic vegetables, cumin, and fresh spinach, finished with lemon.
Instructions
-
Step 1
Rinse the lentils thoroughly under cool running water and drain.
-
Step 2
Heat the olive oil in the stockpot over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened.
-
Step 3
Add the garlic and cumin and stir until fragrant.
-
Step 4
Stir in the rinsed lentils, tomato, vegetable broth, and bay leaves.
-
Step 5
Increase to high heat and bring the soup to a boil.
-
Step 6
Reduce to low heat, partially cover, and simmer until the lentils are tender.
-
Step 7
Stir in the spinach and continue cooking over low heat until wilted and tender.
-
Step 8
Remove the soup from the heat and discard the bay leaves. Stir in the lemon juice, salt, and black pepper before serving.
Nutrition (Estimated)
Food safety
Caution: low
Serve hot. Refrigerate leftovers within 2 hours in shallow containers, use within 4 days, and reheat to at least 74°C.
Risk factors
- Hot liquid and steam can cause burns.
- Cooked soup can become unsafe if left at room temperature for too long.
Related recipes
-
MediterraneanHalalLow CarbMediterraneanPaleoPescatarianVeganVegetarianBaked Eggplant With Herbs
Tender, golden baked eggplant seasoned with garlic, Mediterranean herbs, parsley, and lemon.
-
GreekMediterraneanHalalMediterraneanPescatarianVeganVegetarianFasolakia Lathera
Greek green beans and potatoes slowly braised with tomatoes, olive oil, garlic, and parsley until tender and richly sauced.
-
GreekMediterraneanBalancedHalalMediterraneanPescatarianVeganVegetarianGreek Chickpea Stew
A hearty Greek-style stew of chickpeas, tomatoes, aromatic vegetables, oregano, lemon, and extra-virgin olive oil.
