Spinach and Lentil Soup Recipe

Name: Spinach and Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups uncooked brown lentils; 5 cups water; 2 teaspoons olive oil; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 5 ounces spinach, stalks removed and leaves finely shredded; 1 teaspoon ground cumin; 1 teaspoon fresh lemon rind, finely grated; 2 cups vegetable stock; 2 cups water; 2 tablespoons fresh coriander, finely chopped (cilantro)

Servings: persons

2 cups uncooked brown lentils
5 cups water
2 teaspoons olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
5 ounces spinach, stalks removed and leaves finely shredded
1 teaspoon ground cumin
1 teaspoon fresh lemon rind, finely grated
2 cups vegetable stock
2 cups water
2 tablespoons fresh coriander, finely chopped (cilantro)

1
Place the lentils in a large pan with 5 cups water.
2
Bring to a boil, and then simmer uncovered for one hour.
3
Rinse, drain, and set aside.
4
In a separate pan, heat the oil over medium heat; add in the onion and garlic, and cook until golden.
5
Add spinach and cook for two minutes more.
6
Add the lentils, cumin, lemon rind, stock, and 2 cups water to the pan.
7
Simmer uncovered for 15 minutes.
8
Add the coriander before serving.

236

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 11 ingredients. The key ingredients include: 2 cups uncooked brown lentils, 5 cups water, 2 teaspoons olive oil, 1 medium onion, finely chopped, and more.

Yes, Spinach and Lentil Soup 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.

Spinach and Lentil Soup

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