Lemony Lentil Soup (With Spinach)

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large, heavy bottom pot, cover lentils with 4 cups of stock and the bay leaves.
  • Bring to a boil, and simmer over low heat, uncovered, for 30-40 minutes, until lentils are very soft. Add water if needed during cooking, 1 cup at a time.
  • While lentils are cooking, sweat onions in olive oil over low heat for around 10 minutes, then add celery and cumin, cooking for another 5 minutes.
  • Add this to finished lentils and add lemon juice.
  • Using an immersion blender, or in stages in your counter top blender, puree the soup, adding water or broth if you would like the soup to be thinner.
  • Add chopped spinach to pureed soup.
  • Warm if needed, adding extra lemon or olive oil if desired for taste.
  • Add small dollop of greek yogurt on each serving if desired.
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