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Lentil and Spinach Soup with Lemon

Lentil and Spinach Soup with Lemon

A hearty, protein-rich lentil soup with spinach and a refreshing lemon twist.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Mediterranean, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large pot
  • Cutting board and knife
  • Wooden spoon

Method
 

Sauté the Aromatics:
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
  3. Stir in minced garlic, cumin, smoked paprika, and turmeric. Cook for another 1-2 minutes until fragrant.
Add Lentils and Broth:
  1. Add the rinsed lentils to the pot and pour in the vegetable broth. Stir well.
  2. 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:
  1. Stir in the fresh spinach and cook for 2-3 minutes until wilted.
  2. Squeeze in the lemon juice and stir well. Adjust seasoning with salt and pepper to taste.
Serve:
  1. 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.

Notes

  • 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.