Mediterranean Lentil Soup with Spinach
Winter is soup season and I find myself craving something cozy, hearty and healthy. Mediterranean Lentil Soup with Spinach checks all of those boxes and the best part is you can have this homemade soup on the table in under 30 minutes.
Equipment
- 1 Dutch oven
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2-3 cloves garlic minced
- 2 large carrots peeled and chopped
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1½ cups dried red lentils
- 1 15 oz can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 cups fresh spinach
- 1 tbs lemon juice
Instructions
- Pour the olive oil into a dutch oven over medium heat. Add in the onions, carrots and garlic and cook for 3-4 minutes until the onions are translucent. Add in the cumin and coriander and cook for an additional minute until fragrant.
- Next add in the lentils, crushed tomatoes, broth, salt and pepper and stir to combine. Bring this to a simmer and cook the soup for 20 minutes or until the lentils are soft. Stir in spinach and lemon juice and serve as desired.
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