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The use of lentils and fresh veggies makes it protein-packed and highly nutritious.
It has a fusion of different aromatic spices that make it more appetizing. You can modify the condiments as per your flavor choices.
Ingredients:
Baby spinach 3 cups
Lemon juice 2 tbsp.
Salt 1 tsp.
Smoked paprika 1 tsp.
Coriander 1/2 tsp.
Cumin 1/2 tsp.
Vegetable broth 7 cups
Lentils 2 cups
Diced tomatoes 14 oz.
Celery chopped 2 ribs
Carrots 2 medium
Garlic 3 cloves
Onion 1 medium
Olive oil 2 tbsp.
Instructions:
Turn on the heat, take a medium-sized pot, and then add olive oil to it.
Heat the oil and then add celery, garlic, carrots, and onions and saute while stirring it for a few minutes.
Now add tomatoes, vegetable broth, lentils, smoked paprika, coriander and cumin. Stir them all together properly.
Give it a boil and then simmer for half an hour.
Simmer till the lentils become soft and a tick texture appears.
To make it more creamy, use the blender and blend the soup in it.
Add the lemon juice and spinach, then season it with the salt.
Serve it in a bowl.
Notes:
Use spinach for garnishing as well.
Leftover soup can be used within 5 days.
Frequently asked questions:
What if we use kale instead of spinach?
If you use kale instead of spinach, make sure to cook it for 15 minutes or until tender.
Serving ideas:
Use the bowls for serving.
Add the Fresh chopped spinach over it for garnishing and serve it immediately
Can we change the consistency of the soup?
Yes, you just simply add the water or the vegetable broth in case you don’t want to have a thick soup.
Which lentils are the best for this recipe?
Just simply use a mix of dry lentils, including green, black, and brown. You can use either one type or a mixture of different lentils. Just keep in mind that the whole lentils take a long time to become tender as compared to the split ones.
Nutritional Facts:
Calories 250
Carbs 38g
Protein 14g
Fiber 16g
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