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To make a delicious lentil soup with spinach, you'll need these main ingredients: - 1 cup green or brown lentils, rinsed - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 6 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 bay leaf - 4 cups fresh spinach, chopped - Salt and pepper to taste - Juice of 1 lemon (optional) I recommend using green or brown lentils. They hold their shape well while cooking. Olive oil adds healthy fats and flavor. The onion, garlic, carrots, and celery create a tasty base. Vegetable broth gives depth to the soup. Ground cumin and smoked paprika add warmth and complexity. Fresh spinach adds color and nutrition, while lemon juice brightens the taste. You can customize your lentil soup by adding optional ingredients. Here are some ideas: - Protein: Add cooked chicken, sausage, or tofu for extra protein. - Vegetables: Consider adding bell peppers, zucchini, or potatoes for more texture. - Herbs and Spices: Fresh herbs like parsley or thyme enhance the soup's flavor. You can also use red pepper flakes for some heat. Feel free to mix and match these options based on what you enjoy. The goal is to create a soup that's not only healthy but also tasty. For the full recipe, check out the details above. To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium diced onion. Sauté the onion for about 3-4 minutes. You want it to soften but not brown. Next, stir in 2 minced garlic cloves, 2 diced medium carrots, and 2 diced celery stalks. Cook these vegetables for an additional 5-6 minutes. They should turn soft and fragrant. Now it’s time to add the lentils. Pour in 1 cup of rinsed green or brown lentils. Then add 6 cups of vegetable broth. This will give your soup a rich flavor. Sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika for a warm taste. Don’t forget to add 1 bay leaf for extra depth. Bring this mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. Check the lentils often. They should be tender but not mushy. After cooking, remove the bay leaf. Add 4 cups of chopped fresh spinach to the pot. Stir it in until the spinach wilts, which takes about 2-3 minutes. Now, season the soup with salt and pepper to your taste. If you want a zing, add the juice of 1 lemon before serving. Serve it hot, and feel free to garnish with fresh herbs for a nice touch. This step adds color and flavor to your delightful soup. For the full recipe, refer to the instructions above. To make the best lentil soup, start with good ingredients. Fresh veggies add flavor. Use green or brown lentils for the best taste. Rinse them well before cooking to remove dirt. Sauté onions first in olive oil. Let them turn soft and clear. This step brings out their sweetness. Add garlic, carrots, and celery next. These veggies add depth. Cook until the carrots are tender. Don’t rush this; it helps build flavor. When you add broth, choose a low-sodium option. This allows you to control the salt. Season with cumin and smoked paprika. These spices give a warm, rich taste. Let the soup simmer. This lets the flavors blend well. Many cooks make mistakes that can ruin soup. Here are some to watch for: - Not rinsing lentils: This can lead to gritty soup. - Skipping the sauté step: This misses out on flavor. - Adding too much salt early: This can make the soup too salty. - Not checking lentil doneness: Undercooked lentils are hard and unappetizing. If your soup is too thick, add more broth. If it lacks flavor, try more spices or a splash of lemon juice. Serve your lentil soup with crusty bread. A thick slice of whole-grain bread works well. It adds a nice texture. You can also pair it with a simple salad. A fresh side salad with lemon vinaigrette brightens the meal. For a little extra, sprinkle fresh herbs on top. Chopped parsley or cilantro adds color and taste. If you want, you can drizzle olive oil for richness. Enjoy your warm bowl of soup! For the full recipe, check out the steps above. {{image_2}} You can add protein to your lentil soup for extra flavor and nutrition. If you like meat, try adding cooked chicken or sausage. Simply chop the meat into small pieces, cook it separately, and mix it in during the last few minutes of cooking. For plant-based options, tofu works great. Cut firm tofu into cubes and sauté it with the onions for added texture. Both choices enhance the soup, making it more filling. Lentil soup is naturally gluten-free and can fit into many diets. For a vegetarian or vegan version, stick to vegetable broth and skip any meats. You can also add more veggies, like bell peppers or zucchini, to boost nutrition. If you need a low-sodium option, choose a low-sodium broth. These changes help tailor the soup to your needs while keeping it delicious. To make your soup even more exciting, consider adding spices or flavor bases. For a rich taste, add a can of diced tomatoes or a splash of coconut milk. You can also mix in herbs like thyme or rosemary. These additions bring new flavors to the table. Don't be afraid to experiment with spices like curry powder or chili flakes for a spicy kick. Each variation can create a unique dish that feels fresh and new. For the full recipe, check out the Lively Lentil Soup with Spinach. Store your lentil soup in an airtight container. Let it cool first. This helps keep it fresh. Place it in the fridge if you eat it within a few days. If you plan to eat it later, freeze it. Make sure to use freezer-safe containers. This way, it won't get freezer burn. When you're ready to enjoy your soup again, there are easy ways to reheat it. The best method is on the stove. Pour the soup into a pot over medium heat. Stir often until it's hot. You can use a microwave too. Just put it in a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the flavor and texture just right. Lentil soup can last for about 4 days in the fridge. If you freeze it, it can last up to 3 months. Just remember to label the container with the date. This helps you keep track of how long it's been stored. Enjoy your delicious soup anytime! For the full recipe, check out the Lively Lentil Soup with Spinach. Yes, you can make lentil soup ahead of time. This soup tastes even better the next day. To meal prep, cook the soup fully and let it cool. Then, store it in an airtight container in the fridge. It will keep well for about 5 days. If you want to store it longer, freeze it for up to 3 months. When you want to eat it, reheat it on the stove or in the microwave. Just add a splash of broth or water to help it warm up nicely. If you don't have spinach, you can try other leafy greens. Kale is a great choice; it adds a nice texture. Swiss chard works well too; it has a mild flavor. Arugula can add a peppery kick to your soup. You can also use collard greens, but chop them smaller for even cooking. Just remember to add these greens near the end of cooking, so they stay bright and tender. Lentil soup is very healthy! Lentils are full of protein, fiber, and vitamins. They help keep you full and are good for your heart. The veggies in this soup, like carrots and celery, add vitamins and minerals. Spinach brings iron and antioxidants too. This soup is low in fat and high in nutrients, making it a great choice for any meal. You can enjoy it as a light lunch or a hearty dinner. For the full recipe, check out the details above! Lentil soup is easy to make and good for you. We covered the main ingredients and why they matter. You learned how to prepare the soup step by step, from the base to the final touches. We shared tips to enhance flavor and avoid common mistakes. Variations let you customize your soup for any diet. Finally, we talked about storing and reheating leftovers to keep them tasty. Try making lentil soup your own with these ideas. You’ll enjoy each bowl even more!

Lentil Soup with Spinach

Warm up with this deliciously healthy lively lentil soup with spinach! Packed with nutritious ingredients like lentils, carrots, and fresh spinach, this comforting soup is perfect for any day. With easy-to-follow steps, you can whip up a bowl in just 40 minutes. Don't miss out on this flavorful recipe that will surely satisfy your taste buds. Click through to discover the full recipe and enjoy a delightful soup experience!
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Ingredients
  

1 cup green or brown lentils, rinsed

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

6 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

4 cups fresh spinach, chopped

Salt and pepper to taste

Juice of 1 lemon (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until softened.

    Stir in the minced garlic, diced carrots, and celery, cooking for an additional 5-6 minutes until the vegetables are tender.

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

        Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 25-30 minutes, or until lentils are tender.

          Remove the bay leaf and add the chopped spinach to the soup. Stir until the spinach wilts, about 2-3 minutes.

            Season the soup with salt and pepper to taste. If desired, add the lemon juice before serving for a bright flavor boost.

              Serve hot, garnished with a sprinkle of fresh herbs if desired.

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