Creamy Spinach Lentil Soup
A luscious and well-seasoned soup boasting the goodness of tender spinach and protein-packed lentils, enhanced with aromatic spices for a warm and satisfying meal.
ingredients
- 1 cup lentils, rinsed and drained
- 4 cups vegetable broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups fresh spinach leaves
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for a kick)
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large pot, heat the olive oil over medium heat. Add onions and garlic, sauté until softened.
- 2.
Stir in cumin, turmeric, paprika, and cayenne pepper. Cook for another minute to enhance the flavors.
- 3.
Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, until the lentils are tender.
- 4.
Meanwhile, blanch spinach in boiling water for 2 minutes, then immediately transfer to ice water to retain vibrant green color. Drain well and roughly chop.
- 5.
Stir spinach into the soup and cook for additional 5 minutes. Season with salt and black pepper to taste.
- 6.
Using an immersion blender, blend the soup partially to create a creamier texture, or leave it chunky for a heartier consistency.
- 7.
Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.
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