Dairy-Free Lentil Soup with Lemon and Spinach

Ingredients

• 1.5 cups Brown or Green Lentils
• 8 cups Vegetable Broth
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• about 142 g Spinach
• 2 tbsp Lemon Juice
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 1/2 tsp Turmeric

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1.5 cups of brown or green lentils in a fine-mesh strainer under cool running water until the water runs clear, then drain them well.
2. 2Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium onion (chopped), 2 medium carrots (peeled and cut into 1.27 cm pieces), and 2 stalks celery (cut into 1.27 cm pieces). Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the 3 cloves of garlic (minced), 1 teaspoon of cumin, and 1/2 teaspoon of turmeric to the pot. Cook, stirring constantly, for 1 minute more, until fragrant.
4. 4Add the rinsed 1.5 cups of brown or green lentils and the 8 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the lentils are tender when pierced with a fork.
5. 5Stir in the about 142 g of spinach and the 2 tablespoons of lemon juice. Continue to cook, stirring gently, for 2 to 3 minutes, or until the spinach has wilted.
6. 6Serve the dairy-free lentil soup hot.

Related Guides