Ingredients:
- 1 cup brown lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can diced tomatoes
- 4 cups fresh spinach
- Salt and pepper, to taste
Directions:
1 Rinse the lentils and soak them in water for 10 minutes.
2 In a large pot, heat the olive oil over medium heat. Add the chopped onion and sautĀ for 2-3 minutes until softened.
3 Add the minced garlic and spices (cumin, coriander, turmeric, paprika, and cayenne pepper) to the pot and stir until fragrant, about 1 minute.
4 Drain the lentils and add them to the pot. Stir to coat them in the onion and spice mixture.
5 Add the vegetable broth and diced tomatoes to the pot. Bring to a boil, then reduce the heat and let the soup simmer for 30 minutes, or until the lentils are tender.
6 Add the fresh spinach to the pot and stir until wilted.
7 Season with salt and pepper to taste.
8 Serve hot and enjoy!
This lentil and spinach soup is a hearty and satisfying dish that’s packed with protein and nutrients. The combination of lentils and spinach creates a filling and nutritious base, while the aromatic spices like cumin, coriander, and turmeric add a warming and flavorful element to the dish. The addition of canned tomatoes provides a tangy and acidic balance, while the spinach adds a fresh and vibrant touch to the soup. Serve this soup as a healthy and nourishing meal for lunch or dinner.
