Lentil Soup
From The Kitchen
Humble, hearty, and full of protein and fiber, this is the kind of bowl that makes eating well feel effortless. The cumin warms it; the lemon at the end wakes it up.
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1½ cups brown or green lentils, rinsed
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable or chicken broth
- 2 cups baby spinach
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
Method
- Warm the olive oil in a large pot over medium heat. Cook the onion, carrot and celery until soft, 6 to 8 minutes.
- Add the garlic, cumin and paprika and cook 1 minute, until fragrant.
- Stir in the lentils, tomatoes and broth. Bring to a boil, then simmer, partly covered, until the lentils are tender, 30 to 35 minutes.
- Stir in the spinach until wilted, then finish with the lemon juice. Season with salt and pepper.
Storage: Keeps 5 days refrigerated and freezes beautifully for up to 3 months. It thickens as it sits, loosen with a splash of broth.
Serve it with
- A small piece of warm pita or crusty bread
- A dollop of Greek yogurt on top
- A drizzle of good olive oil
- A simple green salad
A cup of soup with one small piece of good, crusty bread is plenty, quality over quantity. Enough to feel satisfied and still in the pleasure of the meal, never deprived.
Gina's tip
A good squeeze of lemon at the end wakes the whole pot up, lentils love acid, so don't skip it.
Protein and fiber in one cozy bowl, made from a bag of lentils and a few vegetables. This is nourishment that's kind to your body and your budget.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina