Ingredients and Weight:
- Dried brown lentils: 1 cup
- Olive oil: 2 tablespoons
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Vegetable broth: 4 cups
- Water: 4 cups
- Fresh spinach, chopped: 1 large bunch (about 12 ounces)
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Salt and black pepper, to taste
- Lemon wedges, for garnish (optional)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Rinse the lentils and pick out any stones or debris.
- In a large pot or Dutch oven over medium heat, heat the olive oil.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for an additional minute.
- Pour in the vegetable broth, water, lentils, cumin, and coriander. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the lentils are tender.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Season with salt and black pepper to taste.
- Serve hot, garnished with lemon wedges if desired.
Nutritional Information:
(Per serving)
Calories: 200
Fat: 5g
Carbohydrates: 35g
Protein: 10g
Fiber: 5g
Dish Characteristics:
- Easy and quick to prepare
- Rich in vitamins, minerals, and antioxidants
- Warm and comforting
- Suitable for vegans and vegetarians
User Comments:
- "This soup is so delicious and easy to make. I love the combination of flavors."
- "I'm not a big fan of spinach, but I really enjoyed this soup. The lentils and spices balance out the spinach flavor perfectly."
- "This is the perfect soup for a cold winter day. It's hearty and filling, but also light and refreshing."
Special Precautions and Tips:
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- You can add other vegetables to the soup, such as carrots, celery, or peas.
- To make a creamy soup, blend it with an immersion blender or in a regular blender.
- Serve with crusty bread or crackers for dipping.
