Are you ready to embark on a culinary adventure that will tantalize your taste buds and warm your soul? This Spicy Spinach and Lentil Soup is not just another recipe – it's a game-changing dish that combines nutritious ingredients with a fiery kick that will leave you craving more. Perfect for health-conscious food lovers and spice enthusiasts, this vegetarian marvel promises to revolutionize your dinner routine with its incredible depth of flavor and nutritional powerhouse of ingredients.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups spinach, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Pour in the rinsed lentils and vegetable broth. Stir to combine and ensure lentils are evenly distributed in the liquid.
- Sprinkle cumin, red pepper flakes, salt, and black pepper into the pot. Stir thoroughly to incorporate the spices into the soup.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the soup simmer for 20-25 minutes, or until lentils are tender but not mushy.
- Add chopped spinach to the soup during the last 3-4 minutes of cooking, allowing the leaves to wilt and become vibrant green.
- Taste and adjust seasoning as needed, adding more salt, pepper, or red pepper flakes to suit your preference.
- Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld together.
- Ladle into bowls and serve hot, optionally garnishing with additional red pepper flakes or a drizzle of olive oil.
Tips
- Rinse Your Lentils: Always thoroughly rinse lentils before cooking to remove any dust or debris and prevent potential digestive issues.
- Spice Management: If you're sensitive to heat, start with half the recommended red pepper flakes and adjust to taste.
- Liquid Ratio: Keep an eye on the broth while simmering. If the soup becomes too thick, add a little hot water to maintain your desired consistency.
- Fresh is Best: Use fresh spinach if possible for the brightest color and most vibrant flavor. Frozen spinach can work in a pinch, but drain it well before adding.
- Flavor Enhancement: For an extra depth of flavor, consider toasting the cumin in the pot for 30 seconds before adding other ingredients.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and meld overnight.
- Serving Suggestions: Pair with a crusty whole grain bread or a dollop of Greek yogurt to complement the soup's spicy profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 18g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
