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To make this hearty and healthy soup, you will need: - 1 cup green or brown lentils, rinsed and drained - 1 tablespoon extra virgin olive oil - 1 medium yellow onion, finely chopped - 2 garlic cloves, minced - 2 medium carrots, peeled and diced - 1 celery stalk, diced - 6 cups low-sodium vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon sea salt (or to taste) - 1/4 teaspoon freshly ground black pepper - 4 cups fresh spinach leaves, washed and stems removed - Juice of 1 medium lemon - Fresh parsley, finely chopped (for garnish) This combination of ingredients brings rich flavors and nutrients into each bowl. The lentils provide protein and fiber, while the spinach adds vitamins and minerals. You can enhance your soup with these tasty add-ins: - A pinch of red pepper flakes for heat - Chopped tomatoes for acidity - Diced bell peppers for sweetness - Coconut milk for creaminess These options can add depth and variation. Feel free to mix and match based on your taste. If you have dietary needs, consider these swaps: - Use vegetable broth for a vegan option - Replace lentils with beans or peas if needed - Swap olive oil with coconut oil for a different flavor - Use quinoa instead of lentils for a gluten-free option These substitutions keep the dish enjoyable for everyone. The soup remains nourishing and satisfying regardless of your choices. For the full recipe, check out the Hearty Lentil Spinach Delight section. Gather all your ingredients first. This makes cooking smoother and easier. You will need: - 1 cup green or brown lentils, rinsed and drained - 1 tablespoon extra virgin olive oil - 1 medium yellow onion, finely chopped - 2 garlic cloves, minced - 2 medium carrots, peeled and diced - 1 celery stalk, diced - 6 cups low-sodium vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon sea salt (or to taste) - 1/4 teaspoon freshly ground black pepper - 4 cups fresh spinach leaves, washed and stems removed - Juice of 1 medium lemon - Fresh parsley, finely chopped (for garnish) Chop the onion, garlic, carrots, and celery. Rinse the lentils well. This helps remove dirt. In a large pot, heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes. Stir until the onion is soft and clear. Next, add the garlic, carrots, and celery. Cook for 3 to 4 more minutes. The veggies should start to soften. Now, add the rinsed lentils and vegetable broth. Stir in the cumin, smoked paprika, salt, and pepper. Bring this mix to a boil. Once it boils, turn down the heat to low. Cover the pot and let it simmer for 30 to 35 minutes. The lentils should be tender but still firm. After simmering, stir in the spinach. Cook for another 5 minutes. The spinach should wilt nicely. Take the pot off the heat. Squeeze the lemon juice into the soup. This adds a bright flavor. Taste it and adjust seasoning if needed. Ladle the soup into bowls. Top with chopped parsley for color and flavor. Enjoy this nourishing lentil soup warm. Pair it with crusty bread for a complete meal. Check the Full Recipe for more details! To cook lentils just right, choose the type you prefer. Green and brown lentils work well for this soup. Rinse the lentils under cold water to remove any dirt. Add them to your pot with the broth and spices. Bring everything to a boil, then lower the heat and cover. Let them simmer. Cooking them for 30-35 minutes gives the best texture. You want them soft but not mushy. If you have leftover soup, let it cool to room temperature. Pour it into an airtight container. Store it in the fridge for up to five days. For longer storage, freeze the soup in single-serving portions. This way, it will stay fresh for up to three months. When ready to eat, thaw it overnight in the fridge or use the microwave. Presentation makes a dish appealing. For this lentil soup, sprinkle fresh parsley on top before serving. It adds color and flavor. You can also add a squeeze of lemon juice to brighten the taste. Consider serving with warm, crusty bread on the side. A lemon wedge on each plate looks nice and gives a zesty touch. These simple garnishes enhance both beauty and taste. For the full recipe, check out the earlier sections. {{image_4}} You can easily make this lentil soup vegan and gluten-free. The recipe already uses vegetable broth, which is great for vegans. Just make sure to choose a gluten-free broth. All the main ingredients are naturally gluten-free. You can enjoy this soup without worry! Spices can change the whole feel of your soup. You can stick with cumin and smoked paprika, or try new spices. Add curry powder for an Indian twist. Use Italian herbs like basil and oregano for a Mediterranean flair. Don't be afraid to explore and find what you love! Want to make your lentil soup even heartier? You can add proteins like cooked chicken or turkey. Add a can of drained chickpeas for a boost. If you prefer plant-based options, toss in some tofu or tempeh. These add texture and make the soup more filling. Check the Full Recipe for the base, then get creative! After you make your lentil soup, let it cool down. Transfer it to an airtight container. It will stay fresh in the fridge for up to five days. Make sure to label the container with the date. This way, you keep track of how long it has been stored. To freeze your soup, use freezer-safe containers. Leave space at the top, as the soup will expand. It can stay frozen for up to three months. Thaw it overnight in the fridge before reheating. This keeps the flavors intact and makes it easy to enjoy later. When stored properly, lentil soup holds its quality well. If kept in the fridge, check for any signs of spoilage before eating. To reheat, gently warm it on the stove or in the microwave. Stir it well to heat evenly. Add a splash of water if the soup seems too thick. Enjoy your hearty lentil soup again! The best types of lentils for soup are green and brown lentils. They hold their shape well and cook evenly. Red lentils can also work but turn mushy quickly. For a hearty texture, stick with green or brown. Yes, you can make lentil soup in a slow cooker. Just add all your ingredients to the pot. Set it on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully over time. Lentil soup lasts about 4-5 days in the fridge. Store it in an airtight container for the best results. To enjoy it later, reheat the soup on the stove or in the microwave until hot. Absolutely! You can add other vegetables like spinach, kale, or bell peppers. Zucchini and potatoes also work well. Just chop them up and add them during cooking. This adds flavor and nutrition to your soup. For the full recipe, check the details above. Lentil soup with spinach is simple and tasty. We covered key ingredients, cooking steps, and tips for the best results. You learned about options for diet needs and fun flavor twists to try. Proper storage helps keep your soup fresh for future meals. Remember, use the right lentils and experiment with spices. Each bowl can be unique and satisfying. Enjoy making your own delicious lentil soup!

Lentil Soup with Spinach

Discover the ultimate Hearty Lentil Spinach Delight, a delicious and nutritious soup that's perfect for any meal! Packed with protein-rich lentils, fresh spinach, and aromatic spices, this recipe is both easy to make and satisfying. In just 50 minutes, you can have a warm, flavorful bowl filled with goodness. Click to explore the full recipe and bring this comforting dish to your table today!
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

1 tablespoon extra virgin olive oil

1 medium yellow onion, finely chopped

2 garlic cloves, minced

2 medium carrots, peeled and diced

1 celery stalk, diced

6 cups low-sodium vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon sea salt (or to taste)

1/4 teaspoon freshly ground black pepper

4 cups fresh spinach leaves, washed and stems removed

Juice of 1 medium lemon

Fresh parsley, finely chopped (for garnish)

Instructions
 

In a large, heavy-bottomed pot, warm the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.

    Add the minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 3-4 minutes, stirring frequently, until the vegetables start to soften and release their aromas.

      Incorporate the rinsed lentils, followed by the vegetable broth, ground cumin, smoked paprika, sea salt, and black pepper into the pot. Stir well to combine all the ingredients, and bring the mixture to a rapid boil.

        Once the soup reaches a boil, reduce the heat to low. Cover the pot with a lid and allow it to simmer gently for about 30-35 minutes, or until the lentils are tender but still hold their shape.

          Gently stir in the fresh spinach leaves, continuing to cook for another 5 minutes, allowing the spinach to wilt completely and blend into the dish.

            Once cooked, remove the pot from the heat and squeeze the juice of one lemon into the mixture. Stir well to enhance the flavors.

              Taste the soup and adjust the seasoning, adding more salt or pepper if desired.

                Ladle the soup into bowls and garnish with a generous sprinkle of freshly chopped parsley before serving hot.

                  - Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: Consider serving the soup with warm, crusty bread on the side and placing a lemon wedge on each plate for an extra zesty touch.