Absolutely Ultimate Lentil and Spinach Soup

Nothing says comfort quite like a warm bowl of lentil and spinach soup. Not only is it brimming with nutrients, packed with lean protein, fiber, and a plethora of vitamins, it’s also a delightful symphony of textures and flavors. Imagine a hearty soup simmering gently, releasing an enticing aroma of spices and garlic that dances through your kitchen. The creamy consistency combined with vibrant green spinach makes this dish both a feast for the eyes and the palate.

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Why This Lentil and Spinach Soup is a Game Changer

This lentil and spinach soup has become a staple in my household for so many reasons. First off, it’s incredibly easy to whip up, making it perfect for busy weeknights when you want something nutritious without spending hours in the kitchen. The combination of earthy lentils and nutrient-rich spinach means you’re getting a compelling boost of iron and fiber with every spoonful. But what truly sets it apart is the warm, comforting spices that can make anyone feel at home.

Ingredient Breakdown

For this delightful soup, you’ll need:

• 2 tbsp extra virgin olive oil for a rich base flavor.
• 1 large yellow onion, finely chopped adds sweetness and depth.
• 1 large garlic clove, chopped for an aromatic kick.
• Kosher salt and black pepper to taste, enhancing every flavor.
• 1 1/2 tsp ground coriander for a warm, citrusy note.
• 1 1/2 tsp ground cumin to introduce earthiness.
• 1 1/2 tsp sumac offers a tangy edge that brightens the dish.
• 1 1/2 tsp crushed red peppers for a hint of heat.
• 2 tsp dried mint flakes to add freshness.
• A pinch of sugar to balance out the acidity.
• 1 tbsp flour as a thickening agent.
• 6 cups low-sodium vegetable broth for a flavorful liquid.
• 3 cups water to control the consistency.
• 12 ounces frozen cut leaf spinach for ease and convenience.
• 1 1/2 cups green lentils or small brown lentils, rinsed for protein.
• Juice of 1 lime to brighten flavors.
• 2 cups chopped flat-leaf parsley for a fresh finish.

Let’s Cook

Cooking this soup is straightforward and satisfying. Here’s how you do it:

1. In a large ceramic or cast iron pot, heat 2 tbsp olive oil.
2. Add the chopped onions and sauté until golden brown, about 5-7 minutes. This caramelization adds depth to your soup.
3. Incorporate the chopped garlic, all the spices, dried mint, sugar, and flour. Cook for about 2 minutes on medium heat, stirring regularly. The flour will help thicken the soup later.
4. Now, pour in the vegetable broth and water, raising the heat to high to bring the liquid to a rolling boil.
5. Add the frozen spinach and lentils, cooking for 5 minutes on high heat. This initial burst of heat helps the lentils start cooking.
6. Reduce the heat to medium-low, cover, and cook for 20 minutes or until the lentils are fully cooked and tender. Partway through, check the liquid levels; if needed, add a little hot water to maintain your preferred consistency.
7. Once the lentils are fully cooked, stir in the lime juice and chopped parsley. This step brightens the soup with freshness.
8. Remove from heat and let sit covered for 5 minutes. Allowing the soup to sit lets the flavors meld beautifully.
9. Serve hot with pita bread or your favorite rustic Italian bread for dipping.

Nutrition Breakdown

Each generous serving of this soup has approximately:

• Serving Size: 1 cup
• Calories: 220
• Protein: 12 grams
• Carbohydrates: 34 grams
• Fat: 5 grams
• Fiber: 10 grams

That’s right—you’re not only indulging in a comforting meal, but you’re also giving your body the nutrients it craves!

Perfect Pairings

When it comes to serving this soul-soothing soup, it’s hard to resist pairing it with crusty whole-grain pita bread or a slice of rustic sourdough. A sprinkle of feta cheese on top would also make a delightful contrast, adding a salty, creamy element. And don’t overlook the charm of a fresh green salad tossed with a zesty vinaigrette—balance is key! This soup is also perfect for chilly fall evenings or cozy gatherings with family and friends.

How to Store It Right

To keep your delicious leftovers fresh, store the cooled soup in an airtight container in the fridge for up to 5 days. If you wish to store it longer, it freezes beautifully! Ladle individual portions into freezer-safe containers; it’s good for about 3 months. When reheating, remember to add a splash of water or broth to restore its creamy consistency, plus some extra seasoning if needed.

Pro Tips

1. For a creamier texture, blend a portion of the soup with an immersion blender before serving.
2. Use fresh spinach instead of frozen for a slightly different flavor and texture; just remember to wilt it at the end of cooking.
3. If you prefer a more robust soup, consider adding diced carrots and celery along with the onions for extra flavor and nutrition.
4. For enhanced depth, sauté the garlic with the onions for a minute before adding your spices.
5. Serve it with a drizzle of good quality olive oil on top for that gourmet finish!

Flavor Experiments

1. Seasonal Twist: Add in some diced sweet potatoes or butternut squash for a touch of sweetness during fall.
2. Gourmet Variation: Stir in some heavy cream or coconut milk toward the end for a luxurious, creamy soup.
3. Playful Idea: Toss in some cooked sausage or Canadian bacon for a heartier meal that the meat lovers in your family will adore.

Learn from My Mistakes

1. Too Watery: If your soup turns out too watery, let it simmer uncovered for a while to thicken it up.
2. Bland Flavor: Always taste as you go! If you find your soup lacks punch, a squeeze of extra lime juice or a pinch of salt can elevate the flavors.
3. Undercooked Lentils: If your lentils aren’t tender after the suggested cooking time, just give them more time and check often, adding broth or water if necessary.
4. Overcooked Spinach: Stir in the spinach at the end of cooking to keep its bright color and nutrients intact.
5. Garnish Gone Wrong: Avoid too many toppings that can clash; stick to a few that elevate the soup without overpowering it.

What to Do with Leftovers

1. Wrap it Up: Use leftovers as a filling for a hearty wrap with some grilled chicken or feta.
2. Lentil Salad: Toss leftover soup with some cooked grains and diced vegetables to make a protein-packed salad.
3. Stew Base: Reheat it with some extra liquid and throw in grains or small pasta for a delicious stew-like dish.

Curious Cooks Ask

Can I use dried lentils instead of canned? Absolutely! Just make sure to rinse and soak them beforehand to ensure they cook evenly in the soup.

What if I don’t have sumac? You can substitute it with a bit of lemon zest and extra lemon juice to retain that tangy flavor.

Can I add meat to this soup? Yes! Chopped rotisserie chicken or cooked sausage can make it heartier and add another layer of flavor.

Is this soup freezer-friendly? Yes! This soup freezes quite well, allowing you to enjoy it down the line with minimal effort.