A nutrient-packed lentil soup with spinach and a mix of aromatic spices.
A nutrient-packed lentil soup with spinach and a mix of aromatic spices is a wholesome and delicious dish that’s both filling and full of flavor.
The earthy lentils provide a rich source of plant-based protein and fiber, while the spinach adds a burst of vitamins and minerals.
To begin, heat some olive oil in a large pot and sauté onions, garlic, and ginger until soft and fragrant. These aromatic ingredients create a savory base for the soup.
Once the onions are translucent, add ground cumin, coriander, turmeric, and a pinch of cinnamon to the pot. These spices add depth and warmth, creating a rich, aromatic foundation for the soup.
Next, stir in dried lentils (green or brown) and pour in vegetable broth or water to cover the lentils. Bring the soup to a simmer, allowing the lentils to cook for about 25–30 minutes, or until they are tender and have absorbed the flavors of the spices.
Once the lentils are cooked, stir in fresh spinach leaves. The spinach wilts quickly, adding a vibrant green color and a wealth of nutrients like iron, vitamin A, and antioxidants. Let the soup simmer for another few minutes, allowing the spinach to integrate into the broth.
Taste the soup and adjust the seasoning with salt, pepper, or additional spices as desired. For extra richness, you can stir in a dollop of coconut milk or a squeeze of lemon juice for brightness.
Serve the soup hot, garnished with a sprinkle of fresh cilantro or a drizzle of olive oil. This lentil soup with spinach is a nutrient-packed, flavorful meal that’s perfect for lunch, dinner, or as a light starter.