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Lentil Soup with Spinach Healthy and Simple Recipe

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- 1 cup green or brown lentils - Fresh vegetables: onion, garlic, carrots, celery - Seasonings: ground cumin, smoked paprika, bay leaf - Spinach and broth: 4 cups fresh spinach, 6 cups vegetable broth When I make lentil soup, I choose green or brown lentils for a hearty base. They are full of protein and fiber. I love to use fresh onion, garlic, carrots, and celery. These veggies bring great flavor to the soup. The right seasonings make a big difference. I add ground cumin, smoked paprika, and a bay leaf for depth and warmth. For the soup’s body, I use rich vegetable broth, which enhances the taste and keeps it vegan. Finally, I fold in fresh spinach. It adds color and nutrients, making the soup even better. - Lemon juice for brightness - Fresh herbs for garnish Sometimes I like to add a squeeze of lemon juice. It brightens the flavor and adds a zing. Fresh herbs like parsley or cilantro on top make the soup look nice and taste great. You can adjust these extras based on your taste. For the full recipe, you can check the details provided earlier. To start, warm 1 tablespoon of extra virgin olive oil in a large soup pot over medium heat. Once the oil is hot, add 1 medium onion, finely diced. Sauté the onion for about 3-4 minutes. Stir it occasionally until it becomes translucent and soft. Next, add 2 cloves of minced garlic along with 2 medium carrots, peeled and diced, and 2 diced celery stalks. Cook these for another 5-6 minutes. You want the veggies to be tender and fragrant. Now it's time to add the main ingredients. Pour in 1 cup of rinsed green or brown lentils, and then add 6 cups of low-sodium vegetable broth. Sprinkle in 1 teaspoon each of ground cumin and smoked paprika, and toss in 1 bay leaf. Stir the pot well to mix everything. Raise the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. This allows the lentils to cook through and become tender. When the lentils are soft, remove the bay leaf from the pot. Add in 4 cups of roughly chopped fresh spinach. Stir gently until the spinach wilts, which should take about 2-3 minutes. Taste the soup now and season it with salt and freshly ground black pepper to your liking. If you want an extra burst of flavor, add the juice of 1 lemon. Finally, serve the soup hot and enjoy the cozy, delicious bowl of lentil soup with spinach. For the complete recipe, check out the Full Recipe link. Using homemade vegetable broth makes a big difference. Store-bought broth often lacks depth. Homemade broth is richer and fresher. It adds a special touch to your lentil soup. Seasoning at each step is also key. Add salt and pepper when you cook the onions. This helps build flavor early. Taste as you go, adjusting the seasoning as needed. A little lemon juice at the end brightens the soup nicely too. If you want a thicker soup, add more broth. This can help achieve your desired texture. Start with the amount in the recipe. Then, add more as it cooks. Managing heat is crucial for perfect lentil texture. Keep it low and let the soup simmer. This slow cooking helps the lentils soften. Stir occasionally to prevent sticking. Enjoy this simple process for a great meal. {{image_4}} You can add many vegetables to lentil soup. Try diced tomatoes for a sweet touch. Bell peppers add crunch and color. Zucchini is also great; it cooks quickly. You can even toss in some corn for a pop of sweetness. Each veggie adds flavor and nutrients. Feel free to mix and match based on what you have! If you want to make your soup heartier, add cooked chicken or sausage. These meats bring rich flavor and extra protein. For a plant-based option, chickpeas are perfect. They blend well with lentils and add more texture. You can also use tofu for a different twist. These additions make your soup more filling and satisfying. Do you like heat? Spice it up with cayenne or chili powder. Start with a small amount and taste as you go. You can also add fresh jalapeños for a fresh kick. If you want a smoky flavor, try smoked paprika. Adjust the spices to fit your taste buds. A little heat can make the soup exciting! For the Full Recipe, check out the complete guide to making this delicious dish. To keep your lentil soup fresh, store it in an airtight container. Place it in the fridge. It stays good for up to 5 days. For longer storage, freeze the soup. Use freezer-safe containers or bags. The soup can last up to 3 months in the freezer. Just remember to leave space in the container for expansion. When you’re ready to enjoy your soup again, you have a few options. You can reheat it on the stovetop over medium heat. Stir it often to avoid sticking. Alternatively, use a microwave-safe bowl. Heat it in short bursts, stirring in between. After storage, the soup may thicken. If it does, add a splash of vegetable broth or water. Stir until you reach your desired consistency. Enjoy your warm, tasty soup! For the full recipe, check out the vibrant lentil soup with spinach. Lentil soup lasts about 5 days in the fridge. Store it in an airtight container. Make sure the soup cools down before you put it away. If you see any off smell or mold, it’s best to throw it out. Yes, you can use canned lentils. Rinse them well to remove extra salt. Since canned lentils are cooked, reduce the cooking time. Add them in the last 10 minutes of cooking. This keeps them from getting mushy. You can serve lentil soup with many sides. A fresh salad complements the soup well. Crusty bread or a warm roll adds a nice touch. You can also try a dollop of yogurt for creaminess. For a twist, pair it with roasted veggies or a grain salad. These options make your meal more filling and fun. This blog post guided you through making lentil soup with spinach. We covered essential and optional ingredients, easy steps for preparation and cooking, and useful tips for great flavor. Variations let you customize the soup to your taste. Plus, you learned how to store leftovers and reheat them. Lentil soup is healthy, tasty, and fun to make. Enjoy experimenting with different veggies and spices. With practice, you’ll create a new favorite dish.
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Are you looking for a healthy and simple recipe? Lentil Soup with Spinach is just the dish! It’s packed with nutrients and full of flavor. This recipe is easy to follow, making it perfect for busy weeknights or cozy weekends. I’ll guide you through each step, from chopping fresh veggies to savoring the final bowl. Get ready to enjoy a warm and hearty soup that nourishes your body and soul!

Ingredients

Essential Ingredients for Lentil Soup with Spinach

– 1 cup green or brown lentils

– Fresh vegetables: onion, garlic, carrots, celery

– Seasonings: ground cumin, smoked paprika, bay leaf

– Spinach and broth: 4 cups fresh spinach, 6 cups vegetable broth

When I make lentil soup, I choose green or brown lentils for a hearty base. They are full of protein and fiber. I love to use fresh onion, garlic, carrots, and celery. These veggies bring great flavor to the soup.

The right seasonings make a big difference. I add ground cumin, smoked paprika, and a bay leaf for depth and warmth. For the soup’s body, I use rich vegetable broth, which enhances the taste and keeps it vegan. Finally, I fold in fresh spinach. It adds color and nutrients, making the soup even better.

Optional Ingredients

– Lemon juice for brightness

– Fresh herbs for garnish

Sometimes I like to add a squeeze of lemon juice. It brightens the flavor and adds a zing. Fresh herbs like parsley or cilantro on top make the soup look nice and taste great. You can adjust these extras based on your taste.

For the full recipe, you can check the details provided earlier.

Step-by-Step Instructions

Preparation Steps

To start, warm 1 tablespoon of extra virgin olive oil in a large soup pot over medium heat. Once the oil is hot, add 1 medium onion, finely diced. Sauté the onion for about 3-4 minutes. Stir it occasionally until it becomes translucent and soft. Next, add 2 cloves of minced garlic along with 2 medium carrots, peeled and diced, and 2 diced celery stalks. Cook these for another 5-6 minutes. You want the veggies to be tender and fragrant.

Cooking the Soup

Now it’s time to add the main ingredients. Pour in 1 cup of rinsed green or brown lentils, and then add 6 cups of low-sodium vegetable broth. Sprinkle in 1 teaspoon each of ground cumin and smoked paprika, and toss in 1 bay leaf. Stir the pot well to mix everything. Raise the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. This allows the lentils to cook through and become tender.

Final Touches

When the lentils are soft, remove the bay leaf from the pot. Add in 4 cups of roughly chopped fresh spinach. Stir gently until the spinach wilts, which should take about 2-3 minutes. Taste the soup now and season it with salt and freshly ground black pepper to your liking. If you want an extra burst of flavor, add the juice of 1 lemon. Finally, serve the soup hot and enjoy the cozy, delicious bowl of lentil soup with spinach. For the complete recipe, check out the Full Recipe link.

Tips & Tricks

Enhancing Flavor

Using homemade vegetable broth makes a big difference. Store-bought broth often lacks depth. Homemade broth is richer and fresher. It adds a special touch to your lentil soup.

Seasoning at each step is also key. Add salt and pepper when you cook the onions. This helps build flavor early. Taste as you go, adjusting the seasoning as needed. A little lemon juice at the end brightens the soup nicely too.

Cooking Consistency

If you want a thicker soup, add more broth. This can help achieve your desired texture. Start with the amount in the recipe. Then, add more as it cooks.

Managing heat is crucial for perfect lentil texture. Keep it low and let the soup simmer. This slow cooking helps the lentils soften. Stir occasionally to prevent sticking. Enjoy this simple process for a great meal.

Variations

Adding More Vegetables

You can add many vegetables to lentil soup. Try diced tomatoes for a sweet touch. Bell peppers add crunch and color. Zucchini is also great; it cooks quickly. You can even toss in some corn for a pop of sweetness. Each veggie adds flavor and nutrients. Feel free to mix and match based on what you have!

Protein Boosters

If you want to make your soup heartier, add cooked chicken or sausage. These meats bring rich flavor and extra protein. For a plant-based option, chickpeas are perfect. They blend well with lentils and add more texture. You can also use tofu for a different twist. These additions make your soup more filling and satisfying.

Making it Spicier

Do you like heat? Spice it up with cayenne or chili powder. Start with a small amount and taste as you go. You can also add fresh jalapeños for a fresh kick. If you want a smoky flavor, try smoked paprika. Adjust the spices to fit your taste buds. A little heat can make the soup exciting!

For the Full Recipe, check out the complete guide to making this delicious dish.

Storage Info

Storing Leftovers

To keep your lentil soup fresh, store it in an airtight container. Place it in the fridge. It stays good for up to 5 days. For longer storage, freeze the soup. Use freezer-safe containers or bags. The soup can last up to 3 months in the freezer. Just remember to leave space in the container for expansion.

Reheating Tips

When you’re ready to enjoy your soup again, you have a few options. You can reheat it on the stovetop over medium heat. Stir it often to avoid sticking. Alternatively, use a microwave-safe bowl. Heat it in short bursts, stirring in between.

After storage, the soup may thicken. If it does, add a splash of vegetable broth or water. Stir until you reach your desired consistency. Enjoy your warm, tasty soup! For the full recipe, check out the vibrant lentil soup with spinach.

FAQs

How long does lentil soup last in the refrigerator?

Lentil soup lasts about 5 days in the fridge. Store it in an airtight container. Make sure the soup cools down before you put it away. If you see any off smell or mold, it’s best to throw it out.

Can I use canned lentils instead of dried?

Yes, you can use canned lentils. Rinse them well to remove extra salt. Since canned lentils are cooked, reduce the cooking time. Add them in the last 10 minutes of cooking. This keeps them from getting mushy.

What can I serve with lentil soup?

You can serve lentil soup with many sides. A fresh salad complements the soup well. Crusty bread or a warm roll adds a nice touch. You can also try a dollop of yogurt for creaminess. For a twist, pair it with roasted veggies or a grain salad. These options make your meal more filling and fun.

This blog post guided you through making lentil soup with spinach. We covered essential and optional ingredients, easy steps for preparation and cooking, and useful tips for great flavor. Variations let you customize the soup to your taste. Plus, you learned how to store leftovers and reheat them.

Lentil soup is healthy, tasty, and fun to make. Enjoy experimenting with different veggies and spices. With practice, you’ll create a new favorite dish.

- 1 cup green or brown lentils - Fresh vegetables: onion, garlic, carrots, celery - Seasonings: ground cumin, smoked paprika, bay leaf - Spinach and broth: 4 cups fresh spinach, 6 cups vegetable broth When I make lentil soup, I choose green or brown lentils for a hearty base. They are full of protein and fiber. I love to use fresh onion, garlic, carrots, and celery. These veggies bring great flavor to the soup. The right seasonings make a big difference. I add ground cumin, smoked paprika, and a bay leaf for depth and warmth. For the soup’s body, I use rich vegetable broth, which enhances the taste and keeps it vegan. Finally, I fold in fresh spinach. It adds color and nutrients, making the soup even better. - Lemon juice for brightness - Fresh herbs for garnish Sometimes I like to add a squeeze of lemon juice. It brightens the flavor and adds a zing. Fresh herbs like parsley or cilantro on top make the soup look nice and taste great. You can adjust these extras based on your taste. For the full recipe, you can check the details provided earlier. To start, warm 1 tablespoon of extra virgin olive oil in a large soup pot over medium heat. Once the oil is hot, add 1 medium onion, finely diced. Sauté the onion for about 3-4 minutes. Stir it occasionally until it becomes translucent and soft. Next, add 2 cloves of minced garlic along with 2 medium carrots, peeled and diced, and 2 diced celery stalks. Cook these for another 5-6 minutes. You want the veggies to be tender and fragrant. Now it's time to add the main ingredients. Pour in 1 cup of rinsed green or brown lentils, and then add 6 cups of low-sodium vegetable broth. Sprinkle in 1 teaspoon each of ground cumin and smoked paprika, and toss in 1 bay leaf. Stir the pot well to mix everything. Raise the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. This allows the lentils to cook through and become tender. When the lentils are soft, remove the bay leaf from the pot. Add in 4 cups of roughly chopped fresh spinach. Stir gently until the spinach wilts, which should take about 2-3 minutes. Taste the soup now and season it with salt and freshly ground black pepper to your liking. If you want an extra burst of flavor, add the juice of 1 lemon. Finally, serve the soup hot and enjoy the cozy, delicious bowl of lentil soup with spinach. For the complete recipe, check out the Full Recipe link. Using homemade vegetable broth makes a big difference. Store-bought broth often lacks depth. Homemade broth is richer and fresher. It adds a special touch to your lentil soup. Seasoning at each step is also key. Add salt and pepper when you cook the onions. This helps build flavor early. Taste as you go, adjusting the seasoning as needed. A little lemon juice at the end brightens the soup nicely too. If you want a thicker soup, add more broth. This can help achieve your desired texture. Start with the amount in the recipe. Then, add more as it cooks. Managing heat is crucial for perfect lentil texture. Keep it low and let the soup simmer. This slow cooking helps the lentils soften. Stir occasionally to prevent sticking. Enjoy this simple process for a great meal. {{image_4}} You can add many vegetables to lentil soup. Try diced tomatoes for a sweet touch. Bell peppers add crunch and color. Zucchini is also great; it cooks quickly. You can even toss in some corn for a pop of sweetness. Each veggie adds flavor and nutrients. Feel free to mix and match based on what you have! If you want to make your soup heartier, add cooked chicken or sausage. These meats bring rich flavor and extra protein. For a plant-based option, chickpeas are perfect. They blend well with lentils and add more texture. You can also use tofu for a different twist. These additions make your soup more filling and satisfying. Do you like heat? Spice it up with cayenne or chili powder. Start with a small amount and taste as you go. You can also add fresh jalapeños for a fresh kick. If you want a smoky flavor, try smoked paprika. Adjust the spices to fit your taste buds. A little heat can make the soup exciting! For the Full Recipe, check out the complete guide to making this delicious dish. To keep your lentil soup fresh, store it in an airtight container. Place it in the fridge. It stays good for up to 5 days. For longer storage, freeze the soup. Use freezer-safe containers or bags. The soup can last up to 3 months in the freezer. Just remember to leave space in the container for expansion. When you’re ready to enjoy your soup again, you have a few options. You can reheat it on the stovetop over medium heat. Stir it often to avoid sticking. Alternatively, use a microwave-safe bowl. Heat it in short bursts, stirring in between. After storage, the soup may thicken. If it does, add a splash of vegetable broth or water. Stir until you reach your desired consistency. Enjoy your warm, tasty soup! For the full recipe, check out the vibrant lentil soup with spinach. Lentil soup lasts about 5 days in the fridge. Store it in an airtight container. Make sure the soup cools down before you put it away. If you see any off smell or mold, it’s best to throw it out. Yes, you can use canned lentils. Rinse them well to remove extra salt. Since canned lentils are cooked, reduce the cooking time. Add them in the last 10 minutes of cooking. This keeps them from getting mushy. You can serve lentil soup with many sides. A fresh salad complements the soup well. Crusty bread or a warm roll adds a nice touch. You can also try a dollop of yogurt for creaminess. For a twist, pair it with roasted veggies or a grain salad. These options make your meal more filling and fun. This blog post guided you through making lentil soup with spinach. We covered essential and optional ingredients, easy steps for preparation and cooking, and useful tips for great flavor. Variations let you customize the soup to your taste. Plus, you learned how to store leftovers and reheat them. Lentil soup is healthy, tasty, and fun to make. Enjoy experimenting with different veggies and spices. With practice, you’ll create a new favorite dish.

Lentil Soup with Spinach

Warm up with a bowl of lively lentil soup featuring fresh spinach! This nutritious recipe combines green or brown lentils with vibrant vegetables and aromatic spices for a delightful meal. Perfect for any day of the week, it’s easy to make and full of flavor. Ready to bring comfort to your table? Click to explore the full recipe and discover how to whip up this delicious soup in just 40 minutes!
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

6 cups low-sodium vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

4 cups fresh spinach, roughly chopped

Salt and freshly ground black pepper to taste

Juice of 1 lemon (optional, for brightness)

Instructions
 

In a large soup pot, warm the extra virgin olive oil over medium heat. Once hot, add the finely diced onion and sauté for approximately 3-4 minutes, stirring occasionally, until the onion is translucent and softened.

    Next, incorporate the minced garlic along with the diced carrots and celery. Continue to cook for an additional 5-6 minutes, stirring occasionally, until all the vegetables are tender and fragrant.

      Add the rinsed lentils to the pot, followed by the vegetable broth, ground cumin, smoked paprika, and bay leaf. Stir thoroughly to ensure all ingredients are well combined.

        Raise the heat to bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and allow it to simmer for about 25-30 minutes, or until the lentils are cooked through and tender.

          After the lentils are tender, remove the bay leaf from the pot and add in the roughly chopped spinach. Gently stir until the spinach wilts into the soup, which should take about 2-3 minutes.

            Taste the soup and season with salt and freshly ground black pepper to your preference. If desired, add the lemon juice at this stage for an extra layer of brightness before serving.

              Serve the soup hot, garnishing with a sprinkle of fresh herbs, such as parsley or cilantro, for a pop of color and flavor.

                - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6

                  Enjoy a wholesome bowl of vibrant lentil soup that’s both nourishing and packed with flavor!

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