Good Morning Foodies ! Lentils are a new thing to this Southern cook. But I got a few bags from our local town food bank and did some research on cooking them. This soup was a big hit in the towns newsletter. Lisa
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 2 celery ribs, chopped
- 14- ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 3 cups baby spinach, sliced into ribbons or kale
- 1 lemon, juiced (about 2 tablespoons)
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes. Add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything. Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot. Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.
2 thoughts on “Easy Lentil Soup”
I love lentils. There are so many ways to prepare them and they’re tasty and affordable.
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Thanks. I was not very familiar with them but after some research and trying them . I am adding them to my bean 💕 list.