Lentil Soup with Baby Spinach and Lemon Juice is just what the nutritionist ordered. I love to eat this after a weekend of going out or attending parties.
The burst of lemon juice at the end is very refreshing. This soup is filled with veg – carrots, celery, onion and baby spinach. It freezes beautifully.
It is best to use brown or green lentils for this soup. I love Goya brand.
Lentil Soup with Baby Spinach and Lemon Juice
Course: SoupsCuisine: ItalianDifficulty: EasyServings
8-10
servingsPrep time
15
minutesCooking time
1
hourIngredients
2 celery stalks, diced
2 carrots, diced
1 medium onion, diced
4 cloves garlic, minced
2 dried bay leaves
1 Tbsp. Italian seasoning
Salt and pepper to taste
1 Tbsp extra virgin olive oil
1 14.5 ounce can chopped tomatoes
1 5 ounce package baby spinach
2 cups lentils, rinsed
6-8 cups vegetable broth
2-4 cups of water
Juice of 1 lemon
Directions
- In a large soup pan over medium heat, add celery, carrots, onion and bay leaf. Cook for 5 to 6 minutes. Add garlic and Italian seasoning. Add salt and pepper to taste. Cook over medium heat for another 3-4 minutes.
- Add tomatoes and vegetable broth. Bring to a boil. Cook for 20 minutes.
- Check for seasoning. Add lentils. Simmer for 30 minutes. Add water if needed while the lentils cook, one cup at a time. (The lentils absorb a lot of liquid.)
- Once the lentils are tender. Stir in baby spinach. Let spinach wilt. Turn off heat. Add lemon juice.
Serve with grated parmigiano and a drizzle of olive oil.
