Lemony Lentil Soup (With Spinach) Recipe

Name: Lemony Lentil Soup (With Spinach)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups red lentils; 4 cups vegetable broth; 3 bay leaves; 2 tablespoons olive oil; 1 small onion, chopped; 2 celery ribs, minced; 1 tablespoon ground cumin; 3 tablespoons lemon juice; 2 cups fresh spinach, chopped; 1/4 cup Greek yogurt (optional)

Servings: persons

2 cups red lentils
4 cups vegetable broth
3 bay leaves
2 tablespoons olive oil
1 small onion, chopped
2 celery ribs, minced
1 tablespoon ground cumin
3 tablespoons lemon juice
2 cups fresh spinach, chopped
1/4 cup Greek yogurt (optional)

1
In a large, heavy bottom pot, cover lentils with 4 cups of stock and the bay leaves.
2
Bring to a boil, and simmer over low heat, uncovered, for 30-40 minutes, until lentils are very soft. Add water if needed during cooking, 1 cup at a time.
3
While lentils are cooking, sweat onions in olive oil over low heat for around 10 minutes, then add celery and cumin, cooking for another 5 minutes.
4
Add this to finished lentils and add lemon juice.
5
Using an immersion blender, or in stages in your counter top blender, puree the soup, adding water or broth if you would like the soup to be thinner.
6
Add chopped spinach to pureed soup.
7
Warm if needed, adding extra lemon or olive oil if desired for taste.
8
Add small dollop of greek yogurt on each serving if desired.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups red lentils, 4 cups vegetable broth, 3 bay leaves, 2 tablespoons olive oil, and more.

Yes, Lemony Lentil Soup (With Spinach) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Lentil Soup (With Spinach)

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