This Easy Lentil Soup with Spinach is a simple one-pot soup, packed with delectable flavors and takes only 10 minutes to prep.
Fall has officially arrived! However, we’ve had one of the mildest Septembers in quite some time. It’s especially wonderful when we’re outside several times a week watching multiple soccer games and football games.
Our oldest has started high school and joined the marching band, hence watching weekly football games. And our younger two children are both playing soccer and our daughter just made the 7th grade basketball team.
To say we’re busy is an understatement. But Dan and I wouldn’t have it any other way at this time in our lives. We’re absolutely loving watching our children explore their multitude of interests.
Ingredients Needed for This Lentil Soup with Spinach
- olive oil
- onion
- celery
- carrots
- minced garlic
- turmeric
- cumin
- chicken broth
- lentils (red and/or green)
- dried parsley
- fresh spinach
- lemon juice
My favorite type of meals to cook are one-pot meals like this Lentil Soup with Spinach recipe. It also doesn’t need much hands-on time once you’ve put it together in the pot.
Dietitian’s Dish
Lentils are an excellent protein and overall nutrition food source. They are not only budget-friendly, but lentils are also high in protein and fiber.
A one-half portion of red lentils contains the following nutrients:
- 150 calories
- 12 g protein
- 9 g fiber
- 0.5 g fat
- 273 mg potassium
- 55 mcg folate
- 3 mg iron
I usually purchase whatever lentils I see available at Aldi but typically it’s red or brown lentils. There are differences among the different colors, however, I enjoy them all.
Red lentils: mild flavor, fast cooking, can use in purees
Brown lentils: least expensive, stay firm during cooking
Green lentils: nutty flavor; stay firm when cooked, good for salads
Other Chocolate Slopes Lentil Recipes
Mediterranean Lentil Salad {vegan}
Slow Cooker Lentil and Beef Stew
Lentil and Freekeh Salad with Feta Cheese
Easy Lentil Soup with Spinach
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 tablespoons minced garlic
- 2 cups lentils (red and/or green)
- 8 cups chicken broth (or vegetable broth)
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons cumin
- 2 tablespoons dried parsley
- 3 cups fresh spinach
- 1 tablespoon lemon juice
Instructions
- Over medium heat, add oil to a large pot or Dutch Oven. Add the onions, celery, carrots and garlic, and sauté for about 5-7 minutes, stirring often.
- Add the lentils, broth, turmeric and cumin.
- Bring to a boil, reduce heat and cover. Cook on low for about 30 minutes, stirring occasionally.
- Turn off the heat and add the parsley, spinach and lemon juice.
This Easy Lentil Soup with Spinach post first appeared on Chocolate Slopes.
© 2024 Kristy Hegner Disclosure and Privacy Policy