Soup Lentil And Spinach Soup: A Healthy Winter Winter Warmer
Lentil and Spinach Soup is a nutritious winter warmer packed with protein and iron. Its rich, hearty flavours make it a perfect comfort food to keep you cosy and energised during chilly days.
Ingredients
- 1 Cup Green Lentils
- 4 Cup Vegetable Broth or Water
- 2 Cup Fresh Spinach
- 1 Piece Finely Chopped Medium Onion
- 2 Piece Garlic Cloves
- 1 Piece Medium Carrot
- 1 Piece Celery Stalk
- 1 Piece Medium Tomato
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Black Pepper Powder
- 1 Tablespoon Olive Oil
- Fresh Parsley Or Cilantro
- Lemon Juice
Cooking Instructions
Heat olive oil in a large pot over medium heat.
Add onions, garlic, carrot, and celery. Saute until all the vegetables are softened.
Stir in cumin, turmeric, and black pepper. Cook for 1 minute.
Add lentils, tomato, and vegetable broth. Bring it to a boil.
Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until lentils are tender.
Stir in chopped spinach and cook for another 3-5 minutes until it's wilted.
Add salt according to your taste.
Garnish the soup with lemon juice and fresh herbs. Serve the soup hot and enjoy.
Summary
Lentil And Spinach Soup: A Healthy Winter Winter Warmer
Lentil and Spinach Soup is a nutritious winter warmer packed with protein and iron. Its rich, hearty flavours make it a perfect comfort food to keep you cosy and energised during chilly days.
Ingredients
- 1 Cup Green Lentils
- 4 Cup Vegetable Broth or Water
- 2 Cup Fresh Spinach
- 1 Piece Finely Chopped Medium Onion
- 2 Piece Garlic Cloves
- 1 Piece Medium Carrot
- 1 Piece Celery Stalk
- 1 Piece Medium Tomato
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Black Pepper Powder
- 1 Tablespoon Olive Oil
- Fresh Parsley Or Cilantro
- Lemon Juice
Main Procedure
Heat olive oil in a large pot over medium heat.
Add onions, garlic, carrot, and celery. Saute until all the vegetables are softened.
Stir in cumin, turmeric, and black pepper. Cook for 1 minute.
Add lentils, tomato, and vegetable broth. Bring it to a boil.
Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until lentils are tender.
Stir in chopped spinach and cook for another 3-5 minutes until it's wilted.
Add salt according to your taste.
Garnish the soup with lemon juice and fresh herbs. Serve the soup hot and enjoy.
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