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To make a tasty lentil soup with spinach, you need a few simple items. Here’s what you will need: - 1 cup brown or green lentils, rinsed and drained - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, chopped - 2 celery stalks, chopped - 6 cups vegetable broth - 4 cups fresh spinach, washed and chopped - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 bay leaf - 2 tablespoons olive oil - Salt and pepper to taste - Juice of 1 lemon (for brightness) - Fresh parsley for garnish These ingredients create a warm, healthy meal. Lentils offer fiber, while spinach adds vitamins. The spices make this soup flavorful, and the lemon juice brightens everything up. You can find the full recipe in the section above. Enjoy cooking! 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 diced onion and sauté for about 5 minutes. It should turn soft and clear. 3. Next, stir in 2 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks. 4. Keep cooking for another 5 to 7 minutes until the veggies begin to soften. 1. Now, add 1 cup of rinsed lentils, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and 1 bay leaf. 2. Mix everything well. 3. Pour in 6 cups of vegetable broth, then bring it to a boil. 4. Once boiling, lower the heat to a simmer and cover the pot. 5. Let it cook for about 25 to 30 minutes until the lentils become tender. 1. Remove the bay leaf from the pot. 2. Add 4 cups of washed and chopped spinach to the soup. 3. Cook for an additional 5 minutes until the spinach wilts down. 4. Season the soup with salt, pepper, and the juice of 1 lemon. 5. Stir well to mix all the flavors. 6. Ladle the soup into bowls and garnish with fresh parsley before serving. This recipe is easy and full of flavor. For the full recipe, check out the lively Lentil Spinach Soup. To cook lentils perfectly, rinse them first. This helps remove dirt and dust. Use water in a pot with a lid. Bring it to a boil, then lower the heat. Cook them until they are tender, about 20 to 30 minutes. Check for doneness by tasting a few. If you want a creamier soup, mash some lentils with a fork. If you want to replace vegetable broth, you can use water or chicken broth. For a richer flavor, add a bit of soy sauce or miso. This adds depth without making it too salty. Adding herbs and spices makes your soup shine. Fresh thyme or bay leaves work great. For a kick, try adding a pinch of red pepper flakes. This adds warmth without being too hot. To balance acidity, use lemon juice or a splash of vinegar. This brightens the flavors. If your soup tastes flat, add a bit more lemon or vinegar. It can transform the dish. Serve the soup in warm bowls to keep it hot. Garnish with fresh parsley for a pop of color. It makes the dish look inviting. Pair it with crusty bread for dipping. A slice of sourdough or baguette is perfect. Don’t forget a wedge of lemon on the side. It adds a fresh touch and enhances the flavor. For the full recipe, check out the detailed steps above. {{image_2}} You can boost the protein in your lentil soup easily. One great way is to add cooked chicken or sausage. Just chop them into bite-sized pieces and stir them in during the last few minutes of cooking. This adds flavor and makes your soup more filling. You can also add beans, like chickpeas or kidney beans. They give extra texture and protein. Just rinse them and mix them into the soup when you add the lentils. Feel free to swap in different veggies for variety. You can use zucchini, bell peppers, or even sweet potatoes. Just chop them small and add them when you add the other vegetables. This keeps the cooking time the same. Think about the seasons, too. In summer, fresh corn or tomatoes work great. In fall, try pumpkin or squash. These changes keep your soup fresh and exciting. If you want to make the soup vegan, just skip the chicken and use vegetable broth. It will still taste rich and satisfying. For a gluten-free option, make sure your broth is labeled gluten-free. You can also lower the sodium by using low-sodium broth and cutting back on salt. This way, everyone can enjoy the soup without worry. You can find the Full Recipe to get started. To store leftovers, let the soup cool first. Use an airtight container for best results. This soup stays fresh in the fridge for about 4-5 days. Just reheat it on the stove or in the microwave before serving. For longer storage, freezing is a great option. Let the soup cool completely, then pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. This soup can last up to 3 months in the freezer. To thaw, move the soup to the fridge overnight. For quick thawing, place the bag in cold water. Reheat on the stove over low heat or in the microwave until hot. You can get creative with leftover soup. Try serving it over cooked rice or quinoa for a filling meal. You can blend it for a creamy dip or sauce, too. Add leftover soup to a veggie stir-fry for a flavor boost. The options are endless! How do I thicken Lentil Soup with Spinach? You can thicken your soup easily. One way is to mash some lentils. Use a fork or potato masher to crush a few lentils in the pot. This adds a nice creamy texture. You can also add a bit of cornstarch mixed with water. Stir it in and let it cook for a few minutes. Can I substitute dried lentils with canned? Yes, you can use canned lentils. Drain and rinse them first. Add them later in the cooking process. This way, they won’t become too soft. Use them in the last 10 minutes of cooking for best results. Is this soup healthy? Yes, this soup is healthy! Lentils are rich in protein and fiber. They help keep you full and satisfied. Spinach adds vitamins like A and C. It also has iron and calcium. This soup is low in fat, making it a great choice. What are the benefits of lentils and spinach? Lentils are a superfood. They support heart health and help with digestion. Spinach is great for your skin and eyes. It helps boost your immune system. Together, they make a powerful, nutritious meal. Can I cut down the cooking time? To save time, soak your lentils before cooking. Soaking them for an hour can cut cooking time by about 10 minutes. You can also chop your veggies smaller for quicker cooking. What is the best way to cook lentils evenly? Cooking lentils evenly is easy. Use a large pot with enough broth. Stir them occasionally while they cook. This keeps them from sticking and helps them cook at the same rate. This soup is packed with flavor and nutrition. You learned about the key ingredients and how to prepare them. I shared helpful tips for storing and enhancing your soup. You can customize it to fit your taste and dietary needs. Don’t forget, making changes can make this soup your own. Enjoy your cooking and share it with friends or family. This dish brings warmth and joy to any table.

Lentil Soup with Spinach

Warm up with this delicious Lively Lentil Spinach Soup! Packed with nutritious ingredients like lentils, fresh spinach, and vibrant spices, this cozy dish is perfect for any day. It's easy to make, ready in under an hour, and full of flavor.Click through to explore how to create this heartwarming meal that everyone will love!
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Ingredients
  

1 cup brown or green lentils, rinsed and drained

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, chopped

2 celery stalks, chopped

6 cups vegetable broth

4 cups fresh spinach, washed and chopped

1 teaspoon ground cumin

1 teaspoon paprika

1 bay leaf

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lemon (for brightness)

Fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it's translucent.

    Stir in the minced garlic, chopped carrots, and celery. Sauté for another 5-7 minutes until the vegetables begin to soften.

      Add the rinsed lentils, ground cumin, paprika, and bay leaf to the pot. Stir well to combine.

        Pour in the vegetable broth and bring the mixture to a boil. Once boiling, lower the heat to a simmer and cover the pot. Cook for about 25-30 minutes, or until the lentils are tender.

          Remove the bay leaf and add the chopped spinach. Cook for an additional 5 minutes until the spinach is wilted.

            Season the soup with salt, pepper, and lemon juice to taste. Stir to incorporate all the flavors.

              Ladle the soup into bowls and garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

                  - Presentation Tips: Serve in warm bowls with a slice of crusty bread on the side for dipping, and a wedge of lemon for an extra kick of flavor!