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Prep time
15 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
This spinach and lentil soup is a hearty, nutritious, easy to make, one-pot dish. —Meals by Mavis
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Ingredients
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1 1/4 cups
brown lentils (dry)
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6 cups
fresh spinach (chopped)
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2 cups
canned tomatoes (diced)
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1 piece
carrot (diced)
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1 piece
celery (diced)
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1
onion (diced)
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3 pieces
garlic (minced)
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3 sprigs
thyme
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4
bay leaves
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1 teaspoon
cumin
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1 teaspoon
turmeric
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1 teaspoon
black pepper
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1 teaspoon
paprika
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salt (optional)
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900 milliliters
vegetable broth
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5 cups
water
Directions
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Place the lentils in a large pot and pour the water over the lentils. Cover the pot and bring the water to a boil over medium heat. Lower the heat to low-medium and cook for 15 minutes or until it’s al dente.
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Add the carrots, celery, thyme, bay leaves, cumin, paprika, turmeric, black pepper, and vegetable broth to the pot and mix everything together. Cover the pot and cook for 10 minutes.
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Add the spinach and diced tomatoes to the soup and cook for 20 minutes or until everything is cooked through and you’re satisfied with the thickness of the soup.
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