Lentil and Spinach Soup Recipe

Introduction:

There’s something truly magical about gathering the family around for a warm, hearty meal, especially when the weather starts to crisp and the leaves begin to change. Our Lentil and Spinach Soup is a recipe that brings comfort, nutrition, and a delightful explosion of flavors to your table. This dish is not only nourishing but also a perfect way to celebrate the season’s bounty while embracing the joy of family bonding and creativity in the kitchen.

Recipe Summary

Ingredients:

• 1 cup dried lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 celery stalk, finely chopped
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh lemon wedges for serving
• Plain yogurt for garnish
• Crusty bread rolls for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Add the diced carrots and celery, and cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the rinsed lentils, vegetable broth, and diced tomatoes (with their juices) to the pot. Stir to combine, bringing the mixture to a boil.
4. Reduce the heat to low and simmer, covered, for about 20 minutes, or until the lentils are tender and the soup has thickened.
5. Stir in the chopped spinach, cumin, and smoked paprika. Season with salt and pepper to taste. Cook for an additional 5 minutes until the spinach is wilted.
6. Ladle the soup into bowls, and top with a dollop of plain yogurt and a sprinkle of smoked paprika. Serve with fresh lemon wedges and warm crusty bread rolls on the side.

Helpful Tips:

• For a smooth texture: Use an immersion blender to partially blend the soup after the lentils are cooked to your desired consistency.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Protein boost: Stir in cooked, shredded chicken or turkey for added protein.

Storage Instructions:

Store any leftover Lentil and Spinach Soup in an airtight container in the refrigerator for up to 5 days. This soup also freezes well for up to 3 months; just thaw and reheat before serving.

Pairings and Complementary Dishes:

This hearty soup pairs wonderfully with a crisp, green salad and freshly baked crusty bread. A light white wine or refreshing iced tea complements the vibrant flavors beautifully.

Conclusion:

We can’t wait to see your spins on this delightful Lentil and Spinach Soup. Share your creations and experiences with us on social media using #ZynahzRecipes, or tag us on Instagram. For more delicious recipes and cooking tips, leave your feedback on our website https://www.zynahz.com/. Don’t forget to subscribe to our newsletter for the latest updates and follow Zynahz on social media. Happy cooking!