Spinach Lentil Soup

1. 1
   prep

   Rinse and prep the lentils.

   Rinse brown lentils under cold water until the water runs clear. Pick out any small stones or debris. Set aside to drain.

2. 2
   saute · ~7 min

   Sauté the aromatics until soft.

   1.Heat olive oil in a large soup pot over medium heat.

   2.Add chopped onion and diced carrot; cook until softened (5-6 min).

   3.Stir in minced garlic and cumin powder; cook until fragrant (30 sec).

   TIPMedium heat keeps the garlic from turning bitter.
3. 3
   saute · ~3 min

   Add tomato and cook briefly.

   Add diced tomato to the pot and cook, stirring occasionally, until it softens and releases its juices (2-3 min).

4. 4
   simmer · ~25 min

   Simmer the lentils until tender.

   1.Add drained lentils, water, and salt to the pot.

   2.Bring to a boil over high heat, then reduce to a gentle simmer.

   3.Cover and cook until lentils are tender but still hold their shape (20-25 min).

   TIPSkim away any foam that rises to the surface for a cleaner broth.
5. 5
   mix · ~2 min

   Wilt the spinach into the soup.

   Stir in the chopped spinach a handful at a time until it wilts completely into the hot soup (2 min).

6. 6
   mix

   Finish with lemon juice and black pepper.

   Remove the pot from heat. Stir in lemon juice and freshly ground black pepper. Taste and adjust seasoning if needed.

   TIPAdd the lemon juice off the heat to keep its bright, fresh flavor intact.
7. 7
   serve

   Ladle into bowls and serve warm.

Cuisines we love