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To make this tasty lentil soup, gather these fresh ingredients: - 1 cup green or brown lentils, rinsed - 1 tablespoon olive oil - 1 medium onion, chopped - 2 garlic cloves, minced - 2 medium carrots, diced - 1 celery stalk, diced - 6 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt (adjust to taste) - 1/4 teaspoon black pepper - 4 cups fresh spinach leaves - Juice of 1 lemon - Fresh parsley, chopped (for garnish) These ingredients bring rich flavors and colors to your soup. You can swap some ingredients for what you have. Here are some ideas: - Use chicken broth instead of vegetable broth for more depth. - Swap lentils with split peas if you want a different texture. - Use any green leafy vegetable, like kale, if you don't have spinach. - Change olive oil to butter for a richer taste. These substitutions keep the soup fun and flexible! Each serving of this lentil soup has great nutrients. Here’s a quick look: - Calories: ~200 - Protein: 10g - Carbohydrates: 30g - Fiber: 8g - Fat: 5g This soup is not only tasty but also packed with protein and fiber to keep you full. For the full recipe, check out the detailed steps. Start by washing your vegetables. Rinse 1 cup of lentils in cold water. Chop one medium onion and dice two carrots and one celery stalk. Mince two garlic cloves. This mix gives your soup a great base. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté it for about 5 minutes. You want the onion to turn soft and clear. Then, add the minced garlic, carrots, and celery. Cook this for another 3 to 4 minutes. The veggies should be slightly soft. Next, add the rinsed lentils to your pot. Pour in 6 cups of vegetable broth, and sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring everything to a boil. Once it boils, lower the heat to a simmer. Cover the pot and let it cook for about 30 to 35 minutes. The lentils should be tender when done. After the lentils are soft, add 4 cups of fresh spinach leaves to the pot. Cook for an additional 5 minutes. This will wilt the spinach nicely. Remove the pot from heat and squeeze in the juice of one lemon. This adds a nice brightness to your soup. Taste it and adjust the seasoning if needed. Your lentil soup with spinach is ready to serve! Enjoy it hot and garnish with fresh parsley if you like. For the full recipe, check out the earlier section. To get the most flavor in your lentil soup, start with fresh ingredients. Use ripe vegetables and good-quality broth. Sauté the onion and garlic well; this builds a strong flavor base. Adding spices like cumin and smoked paprika enhances the taste. For a bright finish, always squeeze in fresh lemon juice at the end. It makes a big difference! One common mistake is not rinsing the lentils. This can lead to grit in your soup. Another mistake is overcooking the lentils. They should be tender but not mushy. Also, don’t skip the spinach; it adds nutrition and color. Lastly, remember to taste and adjust seasoning. Too little salt can dull the flavors. Using the right tools makes cooking easier. A large pot is essential for this recipe. A good cutting board and sharp knife help with chopping vegetables. A wooden spoon is perfect for stirring. A measuring cup is handy for the broth and lentils. Lastly, a citrus juicer makes squeezing lemons a breeze. With these tools, you will save time and effort. For the full recipe, you can refer to the earlier section. {{image_2}} You can boost the protein in your lentil soup with chicken or tofu. If you choose chicken, use cooked, shredded pieces. Stir them in during the last few minutes of cooking. For tofu, use firm or extra-firm blocks. Cut them into cubes and sauté them until golden before adding them to the soup. Both options will make your meal heartier and more filling. Feel free to mix in different vegetables to make this soup your own. Zucchini, bell peppers, or sweet potatoes work well. You can also add frozen peas or corn for a pop of color. Just chop them to a similar size as your carrots and celery, so they cook evenly. This way, you can enjoy new flavors and textures each time you make the soup. Adding spices can completely change your soup's flavor profile. Try curry powder or turmeric for a warm, earthy taste. You can also add red pepper flakes for some heat. If you like herbs, fresh thyme or rosemary can offer a fragrant twist. Just remember to add spices gradually and taste as you go. This ensures you find the perfect balance for your palate. For the full recipe, check out the Hearty Lentil Spinach Delight. After you enjoy your lentil soup, let it cool down. Pour the soup into an airtight container. This helps keep it fresh. Store it in the fridge for up to four days. Make sure it’s sealed well to avoid any bad smells. When you're ready to eat the leftover soup, you can reheat it easily. Pour the soup into a pot. Heat it on low to medium heat. Stir often so it warms evenly. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This keeps the soup creamy and tasty. If you want to save some soup for later, freezing is a great option. Let the soup cool completely before freezing. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. Just remember to label them with the date. The soup can stay fresh for about three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight before reheating. This way, you can enjoy a warm bowl of lentil soup anytime you like! Yes, you can make lentil soup in a slow cooker! Just follow these steps: - Sauté the onion, garlic, carrots, and celery in a pan. - Add the sautéed veggies to your slow cooker. - Stir in the lentils, broth, spices, and seasonings. - Cook on low for 6-8 hours or on high for 3-4 hours. This method gives the flavors time to blend nicely. You can serve lentil soup with many tasty sides. Here are some ideas: - Crusty bread or rolls for dipping. - A fresh green salad to add crunch. - Rice or quinoa for extra texture. - A dollop of yogurt for creaminess. These sides enhance the meal and make it feel special. This lentil soup is nearly vegan! To ensure it's fully vegan: - Use vegetable broth instead of chicken broth. - Skip any dairy toppings like cheese or sour cream. With just these few tweaks, you can enjoy a hearty vegan meal! For the full recipe, check out the Hearty Lentil Spinach Delight. This blog post covered how to make lentil soup with spinach. You learned about key ingredients, healthy substitutes, and important nutrition facts. I provided simple steps for cooking, plus tips to avoid common mistakes. You also found ideas for variations and storage methods. In conclusion, lentil soup is easy, healthy, and versatile. You can enjoy it many ways and share it with friends. Try making this soup today; it’s sure to please!

Lentil Soup with Spinach

Discover the wonders of a Hearty Lentil Spinach Delight that will warm your heart and nourish your body! This simple recipe features tender lentils, fresh spinach, and aromatic spices for a comforting meal perfect for any day. Follow easy steps to create a delicious dish in just under an hour. Ready to try it? Click through now to explore the full recipe and enjoy a flavorful experience that everyone will love!
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Ingredients
  

1 cup green or brown lentils, rinsed

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 medium carrots, diced

1 celery stalk, diced

6 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

4 cups fresh spinach leaves

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent.

    Stir in the minced garlic, diced carrots, and celery, cooking for an additional 3-4 minutes until the vegetables begin to soften.

      Add the rinsed lentils, vegetable broth, ground cumin, smoked paprika, salt, and black pepper to the pot. Bring to a boil.

        Once boiling, reduce the heat to low, cover, and let simmer for about 30-35 minutes, or until the lentils are tender.

          Stir in the fresh spinach leaves and cook for another 5 minutes, allowing the spinach to wilt.

            Remove the pot from heat and stir in the lemon juice to brighten the flavors.

              Taste and adjust seasoning if necessary.

                Serve hot, garnished with fresh parsley.

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