Delight your taste buds with a bowl of Lemony Lentil Soup with Spinach & 7 Spices, a flavorful and nutritious dish that is perfect for any occasion. This vibrant soup is bursting with the zesty freshness of lemon and the rich aroma of seven aromatic spices, making it a truly satisfying meal.
Lemony Lentil Soup with Spinach & 7 Spices is not only delicious but also incredibly nourishing. Packed with protein, fiber, and essential vitamins and minerals, this soup is a wholesome and satisfying option for lunch or dinner.
I love enjoying a bowl of this comforting soup on a chilly day, whether I’m curled up on the couch with a good book or sharing it with friends and family around the dinner table. It’s the perfect way to warm up and nourish your body and soul.
Cuisine: Vegan
Number of Servings: 4
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 1 cup dried brown lentils, rinsed and drained
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- Zest and juice of 1 lemon
- Salt and pepper to taste
- 4 cups fresh spinach leaves
- Fresh parsley, chopped, for garnish
Equipment/Utensils Required:
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Zester
- Juicer
- Measuring cups and spoons
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 2 minutes.
- Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cloves, ground nutmeg, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
- Add the rinsed and drained brown lentils to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for 30 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the lemon zest and juice, and season with salt and pepper to taste.
- Add the fresh spinach leaves to the pot and cook for an additional 5 minutes, or until wilted.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutritional Information (per serving):
- Calories: 250
- Total Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
Lemony Lentil Soup with Spinach & 7 Spices
Ingredients
- 1 cup dried brown lentils rinsed and drained
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- Zest and juice of 1 lemon
- Salt and pepper to taste
- 4 cups fresh spinach leaves
- Fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 2 minutes.
- Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cloves, ground nutmeg, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
- Add the rinsed and drained brown lentils to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for 30 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the lemon zest and juice, and season with salt and pepper to taste.
- Add the fresh spinach leaves to the pot and cook for an additional 5 minutes, or until wilted.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- Calories: 250
- Total Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
