Spinach and Lentil Soup

A hearty and nutritious soup that combines protein-rich lentils with fresh spinach for a satisfying and flavorful meal.

Ingredients (Serves 4):

• 200 g (1 cup) dried lentils (green, brown, or red), rinsed
• 300 g (10 oz) fresh spinach leaves (washed)
• 1 medium onion (chopped)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 2 garlic cloves (minced)
• 1.5 liters (6 cups) vegetable or chicken broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• Juice of 1 lemon (optional)
• Optional garnish: chopped parsley or a dollop of yogurt

Instructions:

1. Prepare the aromatics:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

2. Add spices and lentils:

1. Stir in the cumin and smoked paprika (if using), cooking for 1 minute to release the flavors.
2. Add the rinsed lentils and stir to coat them with the aromatic mixture.

3. Cook the soup base:

1. Pour in the broth and bring to a boil.
2. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.

4. Add the spinach:

1. Stir in the fresh spinach leaves and cook for 3-5 minutes, until they are wilted.

5. Season and finish:

1. Taste the soup and season with salt and pepper as needed.
2. Stir in the lemon juice for a fresh, tangy kick (optional).

6. Serve:

1. Ladle the soup into bowls and garnish with chopped parsley or a dollop of yogurt for creaminess.
2. Serve warm with crusty bread or pita on the side.

Tips:

• For a thicker soup: Blend a portion of the soup with an immersion blender, then stir it back into the pot.
• For added protein: Toss in some cooked chicken or tofu cubes.
• Make it vegan: Replace yogurt with a plant-based alternative, or skip it entirely.

This spinach and lentil soup is both comforting and nutritious, perfect for chilly days or a wholesome weekday meal!