Lentil-Spinach Soup (26)
2 tsp olive oil
1 medium yellow onion, diced
1/2 tsp kosher salt
1/2 tsp black pepper
1 Tbsp cumin (yes, Tbsp)
1/2 tsp coriander
5 cups vegetable stock
2 cups split red lentils, picked over and rinsed
pinch of cayenne
juice of 2 lemons + extra lemon wedges for serving
2-3 cups thinly sliced fresh spinach leaves
Lentil-Spinach Soup Directions
- Heat olive oil in a soup pot over medium heat. Once hot, add onion, salt and pepper and saute until onions are soft, 4-6 minutes. Add cumin and coriander and saute an additional 30 seconds. Add vegetable stock and lentils and bring to a simmer. Cover and simmer over low heat until lentils are falling apart, 15-20 minutes.
- Remove from heat and puree until smooth with an immersion blender. (You can also puree it in batches in a regular blender. Just make sure the steam has room to escape so it doesn't explode all over your kitchen!)
- Stir in cayenne and lemon juice. Taste and adjust seasonings. If necessary, return to stove until hot.
Ladle into bowls and top each with a large handful of sliced spinach leaves. Serve with extra lemon wedges and enjoy!
- Leftovers will keep covered in the fridge for up to a week. Some separation is normal; just stir together while reheating. The soup will thicken as it sits, so feel free to add more water to get it back to your desired consistency.