Lentil Soup with Spinach and Turnips

Lentil Soup with Spinach and Turnips Recipe - Delicious and Healthy

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Lentil Soup with Spinach and Turnips is a hearty and nutritious dish that is perfect for a comforting meal on a cold day. This recipe combines the earthy flavors of lentils and turnips with the freshness of spinach, creating a delicious and satisfying soup.

History

Lentil soup has been a staple in many cultures for centuries. Lentils are a versatile and nutritious legume that have been used in cooking for thousands of years. This recipe adds a modern twist by incorporating spinach and turnips for added flavor and nutrients.

Ingredients

2 large onions (about 1 lb (454 g))
2 medium ribs celery
0.25 cup extra-virgin olive oil
2 large garlic cloves, minced or pressed
2 medium turnips (about 12 oz (340 g)), peeled and finely diced
2 cup lentils, picked over and rinsed
1 bay leaf
10 cup water
1 tbsp cumin seeds
1 tbsp coriander seeds (ground coriander can be substituted)
10 oz (283 g) fresh spinach or frozen leaf spinach, thawed and drained
1 tbsp salt or to taste
coarsely ground black pepper to taste
3 lemons, quartered, or sumac powder

How to prepare

Using a food processor with a metal blade, coarsely chop the onions. Remove and chop the celery.
Heat the olive oil in a skillet over medium heat, and sauté the onions for 5 minutes.
Add the celery, garlic, and diced turnips, and sauté until softened and lightly golden. Set aside.
In a large soup pot, combine the rinsed lentils, bay leaf, and water. Bring to a boil, cover, and cook for 30 minutes, skimming off any foam that develops on the surface.
Toast the whole cumin and coriander seeds in a dry skillet, stirring occasionally, until fragrant.
Add the toasted seeds to the pot along with the sautéed vegetables. Cover and simmer over low heat for an additional 30 to 45 minutes.
If using fresh spinach, rinse, pat dry, trim stems, and tear leaves into bite-sized pieces. Stir fresh or thawed and drained spinach into the soup, season with salt and pepper, and cook for 15 minutes.
If the soup is too thick, add boiling water until the desired consistency is reached.
Check and adjust the seasoning. Remove the bay leaf.
Serve with lemon quarters or sprinkle with sumac.

Variations

Add diced carrots or potatoes for extra vegetables.
Use kale or Swiss chard instead of spinach for a different flavor.
Add a squeeze of lemon juice or a dollop of yogurt for a tangy twist.

Cooking Tips & Tricks

Be sure to rinse the lentils thoroughly before cooking to remove any dirt or debris.

- Toasting the cumin and coriander seeds before adding them to the soup will enhance their flavor.

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

- For a creamier texture, you can blend a portion of the soup with an immersion blender before serving.

Serving Suggestions

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

Cooking Techniques

Sautéing the onions, celery, and turnips before adding them to the soup will enhance their flavors.

- Toasting the cumin and coriander seeds will release their aromatic oils and add depth to the dish.

Ingredient Substitutions

You can use canned lentils instead of dried lentils for a quicker cooking time.

- Substitute vegetable broth for water for a richer flavor.

Make Ahead Tips

Lentil Soup with Spinach and Turnips 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 soup with a drizzle of olive oil, a sprinkle of sumac, or a handful of fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve Lentil Soup with Spinach and Turnips with a glass of red wine, such as a Merlot or Cabernet Sauvignon, for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers of Lentil Soup with Spinach and Turnips 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 Lentil Soup with Spinach and Turnips contains approximately 300 calories.

Carbohydrates

Each serving of Lentil Soup with Spinach and Turnips contains approximately 30 grams of carbohydrates.

Fats

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

Proteins

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

Vitamins and minerals

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

Alergens

This recipe is gluten-free and dairy-free, making it suitable for those with allergies or dietary restrictions.

Summary

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

Summary

Lentil Soup with Spinach and Turnips is a delicious and nutritious dish that is perfect for a cozy meal. This recipe is easy to make and can be customized with your favorite vegetables and spices. Enjoy this hearty soup on a chilly day for a comforting and satisfying meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a cold winter day, much like today, and I found myself rummaging through my old recipe box in search of something warm and comforting to cook for dinner. As I shuffled through the worn index cards and tattered scraps of paper, my eyes fell upon a faded recipe for Lentil Soup with Spinach and Turnips. I couldn't remember where I had gotten it from, but something about it called out to me.

I decided to give it a try, not knowing what to expect. As I gathered the ingredients and began to chop the vegetables, a sense of nostalgia washed over me. I thought back to all the different recipes I had collected over the years, each one a cherished memory in its own right. Some were passed down from my own mother, while others were shared with me by friends and neighbors. But this one, this Lentil Soup with Spinach and Turnips, was a mystery.

As the soup simmered on the stove, filling the kitchen with a tantalizing aroma, I couldn't help but feel a sense of excitement. I had always loved trying new recipes, experimenting with different flavors and ingredients. And as I took my first spoonful of the soup, I knew I had stumbled upon something truly special.

The combination of hearty lentils, fresh spinach, and earthy turnips was unlike anything I had ever tasted before. The flavors melded together perfectly, creating a rich and satisfying dish that warmed me from the inside out. I was hooked.

Over the years, I have made this Lentil Soup with Spinach and Turnips countless times, each batch better than the last. I have tweaked the recipe here and there, adding a pinch of this or a dash of that, until it became truly my own. And with each steaming bowl of soup that I ladle out to my family and friends, I am reminded of that cold winter day when I first discovered this hidden gem.

As I sit here now, stirring a pot of Lentil Soup with Spinach and Turnips on the stove, I can't help but smile. This recipe has become a part of me, a symbol of my love for cooking and sharing delicious food with those I care about. And while I may never know where it came from or who originally created it, I am grateful for the day when it found its way into my hands.

So here's to the mysteries of the kitchen, the secrets hidden within old recipe boxes, and the joy of discovering something new and delicious. And as I sit down to enjoy a bowl of Lentil Soup with Spinach and Turnips, I raise my spoon in gratitude to the recipe that has brought me so much happiness over the years. Cheers to good food, good memories, and the simple pleasures of a home-cooked meal.