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What truly sets this soup apart is its unique flavor profile. The combination of zesty lemon and fresh spinach adds a refreshing brightness that transforms traditional lentil soup into a lively, flavorful dish. The acidity of the lemon balances the richness of the lentils and the savory depth of the spices, creating a harmonious blend that tantalizes the taste buds. Each spoonful is a delightful experience, making it an ideal choice for any meal of the day, whether served as a cozy dinner or a light lunch.

Lentil Soup with Lemon and Spinach

Discover the vibrant flavors of Zesty Spinach and Lemon Lentil Soup, a delightful twist on a classic dish. This hearty soup combines nutrient-rich lentils, fresh spinach, and zesty lemon, making it a nourishing choice for any meal. Packed with protein and vitamins, it's easy to prepare and perfect for busy weeknights. Enjoy the comforting warmth and invigorating taste that will delight your taste buds while supporting your healthy lifestyle. Perfect for meal prep too!
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Ingredients
  

1 cup dried green or brown lentils, rinsed and drained

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

6 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper, to taste

4 cups fresh spinach, roughly chopped

Juice and zest of 1 lemon

Fresh parsley, chopped for garnish

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened and the onion is translucent.

    Add Garlic and Spices: Stir in the minced garlic, ground cumin, and smoked paprika. Cook for an additional 1-2 minutes until fragrant.

      Incorporate Lentils and Broth: Add the rinsed lentils and pour in the vegetable broth along with the bay leaf. Bring the mixture to a boil over high heat.

        Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the lentils are tender. Stir occasionally to prevent sticking.

          Add Spinach and Lemon: Remove the bay leaf. Stir in the chopped spinach, lemon juice, and lemon zest. Cook for another 5 minutes, just until the spinach has wilted.

            Season: Taste the soup and add salt and pepper as needed.

              Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Optionally, add an extra splash of lemon juice for an extra zesty kick!

                Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings