Ingredients with Measurements:
- 1 cup dried green lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add ground cumin, ground coriander, smoked paprika, turmeric, salt, and black pepper. Stir to combine and cook for 1-2 minutes until fragrant.
3. Add the rinsed and drained lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender.
4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
5. Add chopped spinach and lemon juice to the pot and stir until spinach is wilted, about 2-3 minutes.
6. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 210
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 12g
- Protein: 11g
Substitutions for ingredients:
- You can use any type of lentils for this recipe, but cooking time may vary.
- You can use chicken or beef broth instead of vegetable broth.
- You can use canned spinach instead of fresh spinach.
Variations:
- Add diced carrots, celery, or bell peppers for extra flavor and nutrition.
- Use diced canned tomatoes instead of fresh tomatoes.
- Add cooked chicken or sausage for a heartier soup.
Tips and tricks:
- To save time, you can use canned lentils instead of dried lentils. Just add them to the pot with the diced tomatoes and vegetable broth.
- If you don't have an immersion blender, you can use a potato masher to mash the lentils until smooth.
- To make the soup thicker, add less vegetable broth or more lentils.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in bowls with a dollop of sour cream or Greek yogurt on top.
- Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to rinse and drain the lentils before cooking.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Lentil soup is a traditional dish in many cultures, including Middle Eastern, Indian, and Mediterranean.
Flavor profiles:
- This soup is savory, slightly spicy, and has a hint of smokiness from the paprika.
Serving suggestions:
- Serve hot with your favorite toppings and sides.
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