Middle Eastern · Dinner
Lentil and Spinach Soup
A Middle Eastern lentil soup simmered with spinach, cumin, coriander and turmeric, finished with lemon juice and olive oil. Brown lentils cook until tender in vegetable stock with onion, garlic and carrot, creating a thick, earthy bowl served warm.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
380Calories
19.2gProtein
9.8gFat
58.8gCarbs
7.6gSugar
20.6gFiber
896mgSodium
0mgChol
1.4gSat Fat
1095mgPotassium
125mgCalcium
7.6mgIron
0mcgVitamin B12
24mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
herb-salt
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse brown lentils under cold water in a sieve until the water runs clear; finely chop onion, garlic, and carrot.
2
Sweat
Warm olive oil in a small saucepan over medium heat and sweat onion and carrot for 4 minutes until onion turns translucent.
3
Bloom
Stir garlic, cumin, coriander, and turmeric into the saucepan and cook over medium heat 1 minute until fragrant.
4
Simmer
Add lentils and vegetable stock, bring to a boil over high heat, then reduce to low and simmer covered 25 minutes until lentils soften completely, stirring occasionally.
5
Finish
Stir spinach into the saucepan and simmer over low heat 3 minutes until leaves wilt and darken.
6
Plate
Ladle soup into a bowl, stir in lemon juice, season with salt and black pepper, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup200g brown lentils
- 4 cups120g fresh spinach
- 11 onion
- 4 cloves4 cloves garlic
- 11 small carrot (about 30g)
- 2 tsp2 tsp cumin
- 1 tsp1 tsp coriander
- 1/2 tsp1/2 tsp turmeric
- 2 tbsp2 tbsp olive oil
- 3 cups720ml vegetable stock
- 2 tsp2 tsp lemon juice
- salt, to taste
- black pepper, to taste
