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4.72 stars average

Lemony Lentil Soup with Spinach

Lemony lentil soup with spinach gets a boost of flavor from cinnamon, cumin, and garlic.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 188kcal
Author Liz Della Croce

Ingredients

  • 2 cups carrots chopped
  • 2 cups celery chopped
  • 2 cups onions diced
  • 6 cloves garlic chopped
  • ½ teaspoon salt or to taste
  • 2 tablespoons cinnamon
  • 2 tablespoons cumin
  • 1 cup lentils rinsed and sorted
  • ¼ teaspoon pepper
  • 4 cups water
  • 4 cups chicken or vegetable broth low sodium
  • 1 bay leaf
  • 2 10 oz boxes frozen leaf spinach or fresh
  • 1 Juice of lemon
US Measurements - Convert to Metric

Instructions

  • Spray a large soup pot with non-stick spray and heat over medium-high.
  • Sautee carrots, celery, onions and garlic for 3-6 minutes or until they start to tenderize.
  • Add salt and pepper to season and help release juices.
  • Add cinnamon and cumin directly to the vegetables and stir.
  • Cook for an additional 2 minutes to bring out spices.
  • Add lentils and sautee an additional 2 minutes.
  • Season with pepper and add water, chicken broth and bay leaf. Bring to a boil and reduce for 30-45 minutes or until lentils are tender. Just before serving, add spinach and lemon juice. Bring to a boil then simmer for an additional 5 minutes.
  • Taste for seasoning and adjust accordingly. Feel free to add more cinnamon, cumin, salt or pepper.
  • Remove bay leaf before serving.

Notes

Excellent source of Vitamin A and Iron. Good source of Vitamin C and Calcium.

Nutrition

Calories: 188kcal | Carbohydrates: 25.5g | Protein: 9.6g | Fat: 0.8g | Sodium: 524mg | Fiber: 10.7g