Lentil Soup with Spinach

Lentil Soup with Spinach

With the weather making everyone’s winter experience just that much more enjoyable last week (note the dripping sarcasm) I am certain we weren’t the only ones feeling in a soup mood. The cold weather makes me want to cuddle up with comfort foods, and soup is definitely one of them. I saw this recipe in a book a while back, and was just plotting the right time to make it. It’s a really simple and easy recipe that I think everyone could enjoy. The marvellous thing about making your own soups is that you can add or subtract vegetables you like and don’t like, spice things up or down depending on personal preference AND left overs taste delicious – even if you’re not a leftover kind of person.

Lentil Soup with  Spinach

Prep time: 10 minutes  Cook time: 30-40

Makes 4 big bowls! …ahem..or you know, 2 super sized bowls and a medium sized bowl for leftovers.

What you Need: 

  • 1 tablespoon of olive oil
  • 1 1/2 teaspoons of whole cumin seed (note: if you don’t have this, you could easily just use about 3/4 of teaspoon of dried cumin for the added flavor!)
  • 1 large onion, chopped
  • 4 cloves of garlic, chopped
  • 1/2 teaspoon of coriander
  • 1/2 teaspoon of ground pepper
  • 1 teaspoon of paprika
  • 1 1/3 cup of lentils, sorted and rinsed (to rinse lentils, just keep filling your bowl with water and straining until the water runs clear!)
  • 5 cups of water
  • 1 can diced tomatoes (a small can!)
  • 2 cups of shredded fresh spinach
  • 1/2 teaspoon of salt

How To Do It:

  1. Place the oil and cumin seeds in a pot and cook over medium heat, stirring for 2-3 minutes. *if you used cumin spice instead, just heat the oil and skip to step 2
  2. Stir in the onion, garlic, coriander, pepper and the cumin if you did not use seeds. Cook, stirring often for about 5 minutes or so, or until the onion and garlic are smelling delicious and are tender.
  3. Stir in the paprika.
  4. Add the lentils and the water. Cover and bring to a boil. Once it’s boiling, reduce the heat to low and let it simmer for 30-35 minutes or so. The lentils will be nice and tender, and there should still be a decent amount of water left in the pot.
  5. Stir in the diced tomatoes, spinach and salt. Increase the heat to high, and let it simmer uncovered for another 5 minutes. *it can sit longer if you’re not ready for it! the longer it sits, the tastier the flavors are.

Ready for it…?



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