Lemon Lentil Spinach Soup

Lemon Lentil Spinach Soup

Ingredients

• 1 cup brown or green lentils (rinsed)

• 1 medium onion, chopped

• 2 medium carrots, diced

• 2 cloves garlic, minced

• 4 cups vegetable broth (or water)

• 2 cups fresh spinach or kale, chopped

• 1 large lemon (juiced, plus slices for serving)

• 1 tbsp olive oil

• ½ tsp dried oregano or cumin

• Salt and pepper to taste

• Fresh dill for garnish (optional)

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and diced carrots. Cook for about 5 minutes until they begin to soften. Stir in the minced garlic and oregano (or cumin), cooking for another 1 minute until fragrant.

2. Simmer the Soup: Add the rinsed lentils and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 25 to 30 minutes, or until the lentils are completely tender.

3. Add Greens & Citrus: Stir in the fresh spinach (or kale) and let it wilt in the hot soup for about 2 minutes. Turn off the heat. Stir in the fresh lemon juice, which instantly brightens the flavors.

4. Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh dill and a few lemon slices, and serve warm. Enjoy!