Lentil and Spinach Soup
An easy Middle Eastern soup, Lentil and Spinach Soup takes about 40 minutes and makes 4 servings. Red lentils, fresh spinach and onion carry the flavour. The cooking is mostly simmering and sautéing. It is gluten-free, dairy-free and vegan. It is on the lighter side, at about 280 calories and 18 g of protein per serving.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
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Ingredients
For 4 servings
- 250 gred lentils
- 200 gfresh spinach
- 1onion
- 3 clovesgarlic
- 2carrots
- 1 lvegetable broth
- 1 tspcumin
- 2 tbspolive oil
- 1lemon
Instructions
- Rinse red lentils under cold water until the water runs clear. Dice the onion, mince the garlic, and peel and dice the carrots.
- Heat olive oil in a large pot over medium heat. Sauté the onion and carrot for 5 minutes until softened. Add garlic and cumin, cook for 1 minute more.
- Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are completely tender and breaking apart.
- Stir in the fresh spinach and cook for 2-3 minutes until wilted. Squeeze in lemon juice and adjust seasoning. Serve hot.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 18 g
- Fat
- 6 g
- Carbs
- 42 g
Approximate values for one serving.
About this recipe
- Cuisine: Middle Eastern
- Dish type: Soup
- Diet: gluten-free, dairy-free, vegan
- In cookbook: Healthy & Light
