Description
A vibrant and healthy Lentil Soup with Lemon and Spinach, perfect for a light yet satisfying meal. This soup is packed with flavor and nutrients, making it an excellent choice for a vegetarian or vegan diet.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup fresh spinach, chopped
- 1/4 cup lemon juice, freshly squeezed
- Salt and pepper to taste
- Lemon wedges, for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the rinsed lentils, vegetable broth, oregano, smoked paprika, and red pepper flakes (if using) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
- Serve hot, garnished with lemon wedges, if desired.
Notes
- For a creamier soup, blend a portion of the soup with an immersion blender before adding the spinach.
- Adjust the amount of red pepper flakes to your spice preference.
- This soup can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Fiber: 10g
- Protein: 15g
