Lemony Lentil Soup With Greens Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat and saut�� onions, carrots, and celery until softened.
• STEP 2.Add red lentils, vegetable broth, cumin, coriander, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
• STEP 3.Stir in spinach and lemon juice. Cook for an additional 5 minutes, until the spinach is wilted.
• STEP 4.Serve the soup hot, garnished with a drizzle of olive oil and a sprinkle of freshly ground black pepper.

Cooking Tips

• To make the soup more filling, you can add cooked quinoa or rice.
• If you prefer a smoother texture, you can blend the soup with an immersion blender or a regular blender.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
• Serve the soup hot, garnished with a drizzle of olive oil and a sprinkle of freshly ground black pepper.
• Pair the soup with a slice of crusty bread for a complete and nourishing meal.