Lentil Soup
A hearty lentil soup prepared by simmering lentils with vegetables and spices for a nutritious meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Green Lentils (rinsed and drained) | 300 | Grams |
| Olive Oil | 2 | Tbsp |
| Onion (chopped) | 1 | Count |
| Carrot (diced) | 2 | Count |
| Celery Stalk (diced) | 2 | Count |
| Garlic (minced) | 3 | Clove |
| Vegetable Broth (low sodium) | 1.5 | Liters |
| Tomato Paste | 2 | Tbsp |
| Bay Leaf | 1 | Count |
| Thyme (dried) | 1 | Tsp |
| Cumin (ground) | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Spinach (fresh, roughly chopped) | 100 | Grams |
| Lemon (juiced) | 1 | Count |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, diced carrots, and diced celery. Sauté until vegetables are softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in tomato paste, bay leaf, dried thyme, and ground cumin. Cook for 2 minutes.
- Add rinsed lentils and vegetable broth to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
- Remove bay leaf. Stir in chopped spinach and lemon juice. Season with salt and black pepper.
- Simmer for an additional 5 minutes until spinach is wilted. Serve hot.
Prep
- Rinse and drain lentils at least 1 hour before cooking.
Kitchen equipment
Immersion Blender