Lentil Soup with Spinach and Lemon - Vegan
The Lentil Soup with Spinach and Lemon offers a cozy and vibrant culinary experience. This recipe combines nutrient-rich lentils and fresh spinach with the zesty accent of lemon juice, creating a symphony of flavors in every spoonful. This hearty soup is not only visually appealing with its blend of bright greens and hearty lentils, but it also provides a comforting warmth, perfect for chilly days.
Ingrédients
- 1 cup dried lentils
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 large carrots, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 cups fresh spinach, roughly chopped
- 1/4 cup lemon juice
- Salt to to taste
- Fresh parsley, parsley, for garnish
Instructions
- Rinse lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the onions and carrots, sautéing until the onions are translucent, about 5 minutes.
- Stir in the garlic, cumin, coriander, turmeric, black pepper, and red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
- Stir in the chopped spinach and cook for another 5 minutes until wilted.
- Add the lemon juice and season with salt to taste.
- Serve hot, garnished with fresh parsley.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 35g | Protéines: 10g | Fat: 5g | Sucre: 6g
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