Lentil Spinach Soup with Lemon
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 bay leaf
- 1 cup water
- 1/2 tsp salt
- 1 tsp minced garlic
- 1/4 tsp black pepper
- 3 tbsp olive oil
- 1 lemon
- 1 onion, diced
- 1/4 tsp cayenne pepper
- 1 tbsp tomato paste
- 1 1/2 tsp cumin
- 1 carrot, peeled and diced
- 1 quart vegetable stock (if not vegetarian you can substitute chicken stock)
- 1 1/4 cups brown green or red lentils rinsed and sorted
- 2 cups fresh spinach leaves (you can substitute kale swiss chard, or another favorite green)
- 1/4 cup chopped cilantro (you can substitute parsley-- i p
- soup pot immersion blender lemon squeezer
- Carbohydrate 4.4893987510744 g
- Cholesterol 0 mg
- Fat 2.78078359519198 g
- Fiber 1.65054236986777 g
- Protein 0.666514242091734 g
- Saturated Fat 0.385054537400273 g
- Serving Size 1 1 -6 (95g)
- Sodium 8.17387719880686 mg
- Sugar 2.83885638120663 g
- Trans Fat 0.145341496282847 g
- Calories 35 calories
Heat up the olive oil in a soup pot over medium heat. Add the diced onion and carrot. Sauté until the onion softens and starts to turn golden. Add the garlic and sauté for 1-2 minutes longer until fragrant. Add the tomato paste, cumin, cayenne, salt and black pepper. Stir and sauté for 2 minutes longer. Add the vegetable stock, water, lentils and bay leaf. Bring to a simmer then cover the pot, slightly vented. Let the soup cook for about 30 minutes until the lentils are soft. Remove soup from heat, remove the bay leaf and discard. Use an immersion blender to puree the soup halfway, so that it thickens but still has texture. Put soup over medium heat again. Add the fresh spinach leaves and cilantro. Stir the greens into the soup for 1-2 minutes until just wilted (covering the pot will wilt them faster). Turn off the heat and stir in fresh lemon juice to taste. Adjust seasonings if desired, and serve.
