Lemon and Spinach Lentil Soup

Lemon and Spinach Lentil Soup Recipe - Vegetarian

Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 6 |

Vegetarian diet

Introduction

Lemon and Spinach Lentil Soup is a hearty and nutritious dish that is perfect for a cold winter day. This soup is packed with protein from the lentils and vitamins from the spinach, making it a healthy and satisfying meal.

History

This recipe has its roots in Middle Eastern cuisine, where lentils are a staple ingredient in many dishes. The addition of spinach and lemon adds a fresh and tangy flavor to the soup, making it a popular choice for those looking for a light and healthy meal.

Ingredients

375 g of green lentils, soaked for 1 hour
salt, to taste
freshly ground black pepper, to taste
1 kg of spinach
2 onions, cut in half then thinly sliced
4 tbsp of oil
6 garlic cloves, sliced
1 tbsp of plain flour
1.5 lemons, juiced

How to prepare

Wash and drain the lentils. Place them in a pan with enough water to cover and simmer for 30 minutes or until they are very tender. Add salt and pepper to taste towards the end of the cooking time.
Thoroughly wash the spinach, remove the stems, and coarsely chop the leaves. Add them to the lentils.
In a separate pan, sauté the onions and garlic in oil until soft. Add the flour and stir well.
Pour a cup of water into the pan and stir until the sauce thickens. Then, pour the sauce into the soup.
Add lemon juice and more water if necessary. Simmer until the soup thickens.
Serve the soup very hot.

Variations

Add diced tomatoes or carrots for extra flavor and texture.
Use vegetable broth instead of water for a richer soup base.
Garnish with fresh herbs such as parsley or cilantro for a pop of color.

Cooking Tips & Tricks

Soaking the lentils before cooking helps to reduce the cooking time and ensures that they are tender.

- Adding lemon juice towards the end of cooking brightens the flavors of the soup and adds a refreshing touch.

- Adjust the seasoning to your taste by adding more salt, pepper, or lemon juice as needed.

Serving Suggestions

Serve the Lemon and Spinach Lentil Soup with a side of crusty bread or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Simmer the lentils until they are very tender to ensure a creamy and smooth texture.

- Sauté the onions and garlic until soft to develop their flavors before adding them to the soup.

Ingredient Substitutions

Use kale or Swiss chard instead of spinach for a different flavor profile.

- Substitute red lentils for green lentils if desired.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the Lemon and Spinach Lentil Soup with a dollop of Greek yogurt, a drizzle of olive oil, and a sprinkle of lemon zest for a beautiful presentation.

Pairing Recommendations

Pair this soup with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine such as Pinot Noir for a perfect match.

Storage and Reheating Instructions

Store any leftovers of the Lemon and Spinach Lentil Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Lemon and Spinach Lentil Soup contains approximately 300 calories.

Carbohydrates

Each serving of Lemon and Spinach Lentil Soup contains approximately 45 grams of carbohydrates.

Fats

Each serving of Lemon and Spinach Lentil Soup contains approximately 10 grams of fats.

Proteins

Each serving of Lemon and Spinach Lentil Soup contains approximately 15 grams of proteins.

Vitamins and minerals

This soup is rich in vitamins and minerals, particularly vitamin A, vitamin C, iron, and folate from the spinach and lentils.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten. However, if you have specific allergies, be sure to check the ingredients for any potential allergens.

Summary

Lemon and Spinach Lentil Soup is a nutritious and balanced meal that provides a good source of carbohydrates, proteins, and essential vitamins and minerals.

Summary

Lemon and Spinach Lentil Soup is a delicious and nutritious dish that is easy to make and perfect for a cozy meal. Packed with protein, vitamins, and minerals, this soup is a healthy and satisfying option for lunch or dinner. Enjoy the fresh and tangy flavors of this Middle Eastern-inspired dish!

How did I get this recipe?

I can still picture the first time I came across this recipe for Lemon and Spinach Lentil Soup. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little cottage by the sea. Maria was an incredible cook, and she always had the most delicious meals waiting for me whenever I came over.

That day, as I stepped into her cozy kitchen, I was greeted by the most wonderful aroma. Maria was standing by the stove, stirring a pot of steaming soup, her eyes twinkling with excitement.

"Come, sit down, my dear," she said, motioning for me to take a seat at the kitchen table. "I have a new recipe to share with you today. It's a family favorite - Lemon and Spinach Lentil Soup."

I watched in awe as Maria added the lentils, vegetables, and spices to the pot, each ingredient carefully measured and added with love. She explained to me how the flavors of the lemon and spinach complemented the earthy lentils perfectly, creating a light and refreshing soup that was perfect for any time of year.

As the soup simmered on the stove, Maria regaled me with stories of her own grandmother, who had taught her how to cook when she was just a little girl. She spoke of how her grandmother would spend hours in the kitchen, creating delicious meals from scratch and passing down her recipes from generation to generation.

It was then that I realized the true magic of cooking - not just the act of preparing a meal, but the memories and stories that came along with it. Maria's grandmother had instilled in her a love for cooking that she now shared with me, and I knew that I had to learn this recipe for Lemon and Spinach Lentil Soup.

After a few hours of simmering, the soup was finally ready. Maria ladled steaming bowls of soup into rustic ceramic bowls, garnishing each one with a squeeze of fresh lemon juice and a handful of chopped parsley. We sat down at the kitchen table, the scent of the soup filling the air around us, and took our first spoonfuls.

The soup was a revelation - light and tangy from the lemon, with a hint of earthiness from the lentils and a burst of fresh flavor from the spinach. It was like nothing I had ever tasted before, and I knew that this recipe would become a staple in my own kitchen.

As I savored each spoonful, I made a silent promise to myself to carry on the tradition of sharing recipes and stories with those I loved. I would pass down this recipe for Lemon and Spinach Lentil Soup to my own grandchildren one day, just as Maria had shared it with me.

And so, that day in Maria's kitchen became a cherished memory, one that I would hold dear for the rest of my days. The recipe for Lemon and Spinach Lentil Soup had not only filled my belly but had nourished my soul, connecting me to a long line of cooks and storytellers who had come before me.

As I sit here now, many years later, stirring a pot of Lemon and Spinach Lentil Soup on my own stove, I can't help but smile at the thought of Maria and her grandmother looking down on me, proud of the cook I have become. And as I take my first sip of the soup, I am reminded once again of the power of a shared meal and a shared story.