Lemony Lentil Soup with Spinach
Lemony lentil soup with spinach gets a boost of flavor from cinnamon, cumin, and garlic.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups carrots (chopped)
- 2 cups celery (chopped)
- 2 cups onions (diced)
- 6 cloves garlic (chopped)
- ½ teaspoon salt (or to taste)
- 2 tablespoons cinnamon
- 2 tablespoons cumin
- 1 cup lentils (rinsed and sorted)
- ¼ teaspoon pepper
- 4 cups water
- 4 cups chicken or vegetable broth (low sodium)
- 1 bay leaf
- 2 10 oz boxes frozen leaf spinach (or fresh)
- 1 Juice of lemon
Instructions
- 1
Spray a large soup pot with non-stick spray and heat over medium-high.
- 2
Sautee carrots, celery, onions and garlic for 3-6 minutes or until they start to tenderize.
- 3
Add salt and pepper to season and help release juices.
- 4
Add cinnamon and cumin directly to the vegetables and stir.
- 5
Cook for an additional 2 minutes to bring out spices.
- 6
Add lentils and sautee an additional 2 minutes.
- 7
Season with pepper and add water, chicken broth and bay leaf. Bring to a boil and reduce for 30-45 minutes or until lentils are tender. Just before serving, add spinach and lemon juice. Bring to a boil then simmer for an additional 5 minutes.
- 8
Taste for seasoning and adjust accordingly. Feel free to add more cinnamon, cumin, salt or pepper.
- 9
Remove bay leaf before serving.