HEARTY LENTIL SOUP
This hearty soup is a perfect component to your winter dinner repertoire. Feel free to substitute other vegetables (such as potatoes, tomatoes, and asparagus) for the spinach, or replace the spinach with kale.
This hearty soup is a perfect component to your winter dinner repertoire. Feel free to substitute other vegetables (such as potatoes, tomatoes, and asparagus) for the spinach, or replace the spinach with kale.
[cooked-sharing]
Bring 8 cups of water to boil in a large pot. Add the lentils and the frozen spinach. Reduce the heat to medium. Mix and let simmer for 5 minutes.
Add the chopped carrot and mix well.
In a separate pan, sauté the onion and garlic in the olive oil. Add a pinch of salt. When the onions are translucent, about 6 minutes, add this mixture to the large pot.
Add the noodles and mix well. Cook for 10-15 minutes until the noodles are cooked through and the carrots are tender.
Remove the soup from the heat. Season with salt, to taste.
Add lemon juice to taste right before serving.
Salt brings out the flavor of the lemon.
Do not add lemon juice while the soup is still cooking. This will give the soup a bitter flavor.
Ingredients
Directions
Bring 8 cups of water to boil in a large pot. Add the lentils and the frozen spinach. Reduce the heat to medium. Mix and let simmer for 5 minutes.
Add the chopped carrot and mix well.
In a separate pan, sauté the onion and garlic in the olive oil. Add a pinch of salt. When the onions are translucent, about 6 minutes, add this mixture to the large pot.
Add the noodles and mix well. Cook for 10-15 minutes until the noodles are cooked through and the carrots are tender.
Remove the soup from the heat. Season with salt, to taste.
Add lemon juice to taste right before serving.
