Description
Lentil and Spinach Soup is a nourishing and satisfying dish, perfect for warming you up on chilly days. This delightful recipe features protein-rich lentils combined with fresh spinach and aromatic vegetables, creating a comforting blend of flavors and textures. With its wholesome ingredients, this vegan soup is not only budget-friendly but also quick to prepare—ready in under 40 minutes! Whether enjoyed as a light lunch or served at dinner gatherings, it easily adapts to various occasions. Feel free to customize the recipe by adding your favorite spices or additional vegetables for an extra kick. Pair it with crusty bread or a crisp salad for a complete meal that everyone will love.
Ingredients
- Green or brown lentils
- Fresh spinach leaves
- Onion
- Carrots
- Garlic
- Low-sodium vegetable broth
- Olive oil
Instructions
- In a large pot over medium heat, add olive oil, chopped onions, and minced garlic. Sauté until fragrant and translucent.
- Add sliced carrots and rinsed lentils; stir well to combine.
- Pour in vegetable broth to cover the mixture, bring to a boil, then reduce heat to simmer for about 30 minutes until lentils are tender.
- Stir in fresh spinach until wilted, then season with salt and pepper.
- For a creamy texture, use an immersion blender or blend part of the soup before serving.
- Serve hot, garnished with Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - Always rinse lentils under cold water before cooking to remove debris. - Feel free to add other vegetables like zucchini or bell peppers for added nutrition. - Store leftovers in an airtight container for up to five days; it freezes well for up to three months.