Lentil and Spinach Soup
Nutritious spinach and hearty lentils are simmered together in a flavorful broth, creating a comforting and delicious plant-based soup.
Time Scale
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients
1 tablespoon olive oil
1/4 onion (diced)
1 clove garlic (minced)
1 carrot (diced)
1/2 cup lentils (rinsed)
2 cups vegetable broth
1/2 cup diced tomatoes (with juices)
1 bay leaf
1 cup fresh spinach leaves (chopped)
Salt and pepper to taste
Optional: squeeze of lemon juice, Greek yoghurt, or grated Parmesan cheese for garnish
Instructions
Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and carrots, sautéing until softened.
Simmer soup: Add rinsed lentils, vegetable broth, diced tomatoes, and a bay leaf. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the lentils are tender.
Add spinach: Stir in chopped spinach leaves and simmer for an additional 5 minutes, until wilted.
Season and serve: Season with salt, pepper, and a squeeze of lemon juice. Serve hot, garnished with Greek yoghurt or Parmesan, if desired.
Health Benefits
Lentils are a great source of plant-based protein, fibre, and iron, supporting energy levels and digestion.
Spinach is rich in vitamins A, C, and K, as well as antioxidants, promoting overall health and immune function.
The soup is low in calories and high in nutrients, making it a satisfying and nourishing meal option.