This red lentil soup with Spinach is rich, tasty and satisfying, and can be prepared pretty easily anytime of the year. It's rich in plant-based protein and fiber from the lentils and vitamins from the spinaches so it's a healthy meal that can be prepared quickly. From a warm meal for dinner to a lighter option for lunch, you can find everything in this one pot recipe.

Ingredients:

• 500g of boiled and well rinsed red lentils
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 6 cups vegetable broth or water
• 2 cups fresh spinach, roughly chopped
• 1 can (14 oz) diced tomatoes
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste
• 7 to 8 sprigs of fresh parsley or cilantro (optional for garnish)

Instructions:

Step 1: Sauté the Vegetables

In a large pot, put olive oil and set the heat on medium. Then add the chopped onion, carrots and celery and fry for about 5-7 minutes till the vegetables become tender. Add the garlic, cumin, turmeric and paprika mixture to the pot and let cook for one more minute.

Step 2: Add Lentils and Broth

Now add the red lentils, tomato and vegetable broth in the pot. Add all the ingredients together with the food and mix it, let it boil. After bringing it to boil and stirring, decrease heat to low, then let the soup cook for about 20-25 minutes, or until lentils soften.

Step 3: Add Spinach and Seasonings

Upon the lentils are done, add the spinach into the pot and mix it up with the lemon juice. Cook for a further five minutes in order to wilt the spinach. Finally, add salt and black pepper and let the soup to test.

Step 4: Serve

Pour the soup into bowls and if preferred garnish with green parsley or cilantro. It is good to serve hot with some crusty bread, or pita bread on the side and that could make it rather filling serving.

Tips:

• To give some body to the soup you can puree a portion of it using an immersion blender.
• You can make your vege nize by replacing potato with zucchini, colored peppers or sweet one.
• For those who could desire a now and again a hot option, you can add a pinch of red pepper, or hot sauce to your dish before you serve it.

Storage:

This red lentil soup is an amazing meal to prep in advance and saves well in the refrigerator. Store it in an airtight container and put in the refrigerator for 4 days, or in the freezer up to 3 months. Stir it over low heat on the stove or warm in the microwave if it becomes too thick, you can add a little water.

Hello everyone, I am happy to share with you today how you can prepare this Red Lentil Soup with Spinach in a nutshell. Fiesta lime chicken is full of flavor and best of all, it is simple to prepare: everyone is to love it!