Description
Red Lentil Soup with Spinach is a comforting dish that brings warmth and nourishment to your table. This vibrant soup features creamy red lentils and tender spinach, creating a delightful blend of flavors that is both satisfying and nutritious. Infused with the earthy aroma of cumin and the sweetness of carrots and onions, this recipe comes together in just 30 minutes, making it perfect for busy weeknights or elegant gatherings. Each spoonful not only delights the taste buds but also delivers protein, fiber, and essential vitamins. Pair it with crusty bread or a fresh salad for a complete meal that will impress family and friends.
Ingredients
Scale
- 1 cup red lentils
- 3 cups fresh spinach
- 1 onion, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 4 cups low-sodium vegetable broth
Instructions
- Rinse lentils under cold water until clear. Chop onion, carrots, and garlic.
- In a large pot over medium heat, sauté onion in olive oil until translucent (about 5 minutes). Add garlic and carrots; cook for an additional 3 minutes.
- Stir in cumin along with salt and pepper. Cook for another minute.
- Pour in vegetable broth and lentils; bring to boil. Reduce heat to low, cover, and simmer for about 20 minutes until lentils are tender.
- Add spinach during the last 5 minutes of cooking until wilted.
- For a smoother texture, blend if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg