Lemon-Spinach Lentil: A Zesty, Hearty Bowl

Lentil Soup with Lemon and Spinach: A Bowlful of Sunshine

This vibrant Lentil Soup with Lemon and Spinach is a bowlful of sunshine, perfect for a light yet satisfying meal. Earthy lentils simmer in a flavorful broth, brightened with a squeeze of lemon and a generous handful of fresh spinach. It's a comforting and wholesome dish that’s deceptively simple to prepare, making it ideal for a quick and healthy weeknight dinner. The combination of earthy lentils, bright lemon, and fresh spinach creates a flavor profile that's both comforting and refreshing.

This lentil soup is a celebration of simple ingredients transformed into something truly delicious. The earthy lentils provide a hearty base, while the lemon juice adds a bright, zesty note that cuts through the richness of the lentils. The fresh spinach adds a delicate, slightly earthy flavor and a vibrant green color. This lemon and spinach lentil soup is a perfect example of how simple, healthy ingredients can create a truly satisfying and flavorful meal. It’s a recipe that's both easy to prepare and incredibly satisfying.

Healthy, Hearty, and Easy: A Weeknight Winner

Weeknight dinners just got easier (and healthier!). This lentil soup with lemon and spinach is the perfect solution for busy weeknights when you crave a wholesome and flavorful meal without spending hours in the kitchen. It's packed with protein and fiber, making it a satisfying and nutritious option. The bright lemon and fresh spinach add a refreshing element that keeps the soup from feeling heavy, making it a perfect choice for a light yet satisfying dinner. This recipe is a testament to how easy it is to create healthy and delicious meals, even on busy weeknights.

Recipe: Lentil Soup with Lemon and Spinach

Prep Time:

15 minutes

Cook Time:

45 minutes

Servings:

6 servings

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (200g) brown or green lentils, rinsed
• 6 cups (1.4 liters) vegetable broth
• 1 bay leaf
• 1 lemon, juiced
• 5 ounces (140g) fresh spinach, roughly chopped

Instructions:

1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Cook until softened, about 5-7 minutes.
2. Add Garlic and Spices: Add minced garlic, dried thyme, salt, and pepper to the pot. Cook for 1 minute more, until fragrant.
3. Add Lentils, Broth, and Bay Leaf: Add rinsed lentils, vegetable broth, and bay leaf to the pot. Stir to combine.
4. Simmer: Bring soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.
5. Remove Bay Leaf and Add Lemon Juice: Remove bay leaf from the soup. Stir in lemon juice and chopped spinach. Cook until spinach is wilted, about 2-3 minutes.
6. Serve: Serve hot.

Expert Tips & Variations:

• Add a splash of red wine vinegar for extra acidity.
• Use different types of lentils, such as red lentils, which will cook more quickly and create a creamier soup.
• Add other vegetables, such as potatoes, zucchini, or kale.
• Top with a dollop of plain yogurt or a sprinkle of fresh parsley.

Nutritional Information (Per Serving):

Approximately 250 calories, 15g protein, 35g carbohydrates, 5g fat. (This is an estimate.)

Serving Suggestion:

Serve hot with a side of crusty bread or a dollop of plain yogurt.

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This Lentil Soup with Lemon and Spinach is a quick, easy, and healthy meal that’s bursting with flavor. Try this recipe and share your culinary creations with us! Share your photos on social media using #lentilsoup. For more delicious and easy recipes, visit our website: https://flavortrailrecipes.blogspot.com/