Spinach and Lentil Soup Recipe

Prepare Lentils:

Rinse lentils under cold water and set aside.

Sauté Vegetables:

In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened.

Add Aromatics:

Add minced garlic, ground cumin, ground coriander, and smoked paprika. Sauté for an additional 1-2 minutes until fragrant.

Cook Lentils:

Add rinsed lentils to the pot. Stir to coat the lentils with the sautéed vegetables and spices.

Pour in Broth:

Pour vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Cover and cook for about 20-25 minutes or until the lentils are tender.

Add Spinach:

Stir in chopped fresh spinach and cook until wilted.

Season and Finish:

Season the soup with lemon juice, salt, and black pepper to taste. Adjust the seasoning as needed. Let the soup simmer for an additional 5-10 minutes to meld the flavors.

Serve:

Ladle the spinach and lentil soup into bowls. Garnish with a dollop of Greek yogurt or sour cream if desired.