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To make a hearty lentil soup with spinach, you need the following key ingredients: - 1 cup green or brown lentils, rinsed - 2 tablespoons olive oil - 1 onion, finely chopped - 3 garlic cloves, minced - 2 carrots, diced - 2 celery stalks, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 6 cups vegetable broth - 4 cups fresh spinach - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley, chopped (for garnish) These ingredients create a rich and flavorful soup that warms the soul. You can enhance your soup with these optional garnishes and add-ons: - Crumbled feta cheese for a salty kick - A dollop of yogurt for creaminess - Chopped nuts for crunch - Extra lemon wedges for brightness - A sprinkle of red pepper flakes for heat These additions let you customize your soup to fit your taste. To make this soup, gather these cooking tools: - A large pot for cooking - A cutting board and knife for chopping - A measuring cup for lentils and broth - A wooden spoon for stirring - A blender (optional, for a creamy texture) Having the right tools makes cooking easier and more fun. You can find the Full Recipe above to guide you through each step. Start by heating olive oil in a large pot over medium heat. Once hot, add your chopped onion. Cook for 3 to 4 minutes until the onion is soft and clear. Next, toss in minced garlic, diced carrots, and diced celery. Stir the mix for 5 to 7 minutes. You want the veggies to soften and blend together. Adding ground cumin and smoked paprika adds a nice touch. Stir these spices for about 1 minute. This step makes your kitchen smell amazing. Now, it’s time to add the rinsed lentils and vegetable broth to your pot. Stir everything well. Bring the mix to a boil, then reduce the heat to low. Cover your pot and let it simmer for 30 to 35 minutes. This cooking time helps the lentils become tender. Keep an eye on the pot to ensure it does not boil over. Check the lentils after 30 minutes. If they are soft, you are ready for the next step. After the lentils are done cooking, stir in the fresh spinach. Cook for an additional 5 to 7 minutes. You want the spinach to wilt and blend into the soup. Now, season your soup. Add salt, pepper, and lemon juice to taste. This adds brightness to the dish. If you like a creamier texture, blend a portion of the soup. Mix it back into the pot for a smooth finish. Serve your soup hot and garnish with fresh parsley. For the full recipe, check the details above. To cook lentils just right, rinse them first. This removes dust and debris. Use green or brown lentils for this soup. They hold their shape well. Bring your soup to a boil after adding lentils. Then, lower the heat. Cover the pot and let the lentils simmer. Check them after 30 minutes. They should be soft but not mushy. If they need more time, let them cook longer. Want to boost the flavor? Add herbs like thyme or bay leaves while it cooks. A splash of balsamic vinegar gives it a nice tang. You can also stir in some chopped tomatoes for extra sweetness. Try adding a pinch of red pepper flakes for heat. A squeeze of lemon juice brightens up the dish too. Each of these tips helps make your soup taste amazing. One mistake is overcooking the lentils. This makes them mushy and less tasty. Another is not seasoning enough. Taste your soup as it cooks. Adjust salt and pepper to your liking. Also, don’t skip the lemon juice. It balances the flavors. Lastly, be careful not to add too many veggies at once. This can dilute the lentil flavor. Follow these tips, and your soup will shine. For the full recipe, check out the Hearty Spinach Lentil Soup guide. {{image_2}} You can boost the protein in your lentil soup by adding chickpeas or sausage. Chickpeas add a nice texture and flavor. They are also a great plant-based protein. Just rinse and drain a can of chickpeas before adding them to your pot. If you prefer meat, try adding cooked sausage. Slice it and stir it in after the vegetables are soft. Both options add heartiness to your meal. Spinach is great, but feel free to swap it out for other greens. Kale or Swiss chard works well, too. If you use kale, chop the leaves finely. Add them a bit earlier, so they soften. For Swiss chard, remove the thick stems and chop the leaves. Add them in the last few minutes of cooking. This keeps the greens vibrant and tasty. This soup is naturally vegan and gluten-free, making it a healthy choice for many. To keep it vegan, stick with vegetable broth and skip any meat additions. Make sure to check the labels on your broth and any canned goods. Some can contain gluten or animal products. With these simple swaps, you can enjoy a delicious, healthy meal. For the full recipe, check out the detailed instructions provided. To keep your lentil soup fresh, store it in an airtight container. Make sure the soup cools completely before sealing the container. This step helps prevent moisture buildup, which can spoil the soup. Label the container with the date you made it. This will help you track when to use it. You can freeze lentil soup for later use. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat, stirring often. You can also microwave it. Just make sure it heats evenly to avoid cold spots. Lentil soup will last about 3-4 days in the fridge. If you freeze it, it can last up to 6 months. After that, the soup may lose flavor and texture. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to throw it out. Yes, you can use dried lentils! Just rinse them before cooking. Dried lentils need more time to cook. You should simmer them for about 30 to 35 minutes. Check if they are tender. This will give your soup a great texture and flavor. To add spice, you can use red pepper flakes or diced jalapeños. Stir these in when you add the spices. You might also try a dash of hot sauce. Adjust the amount based on your taste. Start small and add more if needed. This will warm up your soup and make it exciting! Lentil soup pairs well with crusty bread or a fresh salad. A side of rice or quinoa can also work great. If you want more protein, serve it with grilled chicken or fish. This will make your meal balanced and filling. Enjoy it with a squeeze of lemon for extra zest! For the complete recipe, check the Full Recipe. This blog post covered how to make a great lentil soup with spinach. You learned about key ingredients, cooking steps, and handy tips. I shared ideas for making it your own too. Whether you choose to add protein or different greens, the options are endless. Proper storage and reheating techniques help keep your soup fresh and tasty. With all this, you can create a hearty meal that’s sure to please everyone. Embrace your cooking skills and enjoy every spoonful!

Lentil Soup with Spinach

Warm up with this delicious Hearty Spinach Lentil Soup that’s perfect for any day! Packed with nutritious lentils and vibrant spinach, this comforting recipe is both filling and easy to make. Follow our simple steps to create a flavorful bowl of goodness that's perfect for sharing. It's a healthy and satisfying meal the whole family will love.
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Ingredients
  

1 cup green or brown lentils, rinsed

2 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

6 cups vegetable broth

4 cups fresh spinach

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

    Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are softened.

      Add the ground cumin and smoked paprika to the pot, stirring for about 1 minute until fragrant.

        Add the rinsed lentils and vegetable broth to the pot, bringing it to a boil.

          Once boiling, reduce the heat to low and cover the pot. Let it simmer for 30-35 minutes, or until the lentils are tender.

            Stir in the fresh spinach and cook for an additional 5-7 minutes until the spinach is wilted.

              Season with salt, pepper, and lemon juice to taste.

                If desired, blend a portion of the soup for a creamier texture, and then mix it back with the remaining soup.

                  Serve hot, garnished with fresh parsley.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6