Lemony Lentil Soup (With Spinach)
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups red lentils
- 4 cups vegetable broth
- 3 bay leaves
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 celery ribs, minced
- 1 tablespoon ground cumin
- 3 tablespoons lemon juice
- 2 cups fresh spinach, chopped
- 1⁄4 cup Greek yogurt (optional)
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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