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Spinach Lentil Soup

Recipe adapted from Tori Avey
Prep Time5 minutes
Cook Time30 minutes
Servings: 6

Ingredients

  • 6 oz baby spinach
  • 1 carrot, peeled and diced
  • 1 onion, diced
  • 1 lb steamed lentils
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tbsp tomato paste
  • 1 lemon
  • 5 cups water
  • 2 tsp better than bouillon (I used vegetable flavor)

Instructions

  • Heat olive oil in a medium soup pot over medium heat. Sauté onion and carrot until softened and translucent.
  • Add garlic, cumin seeds, cinnamon, and coriander. Cook until fragrant, about 1 minute.
  • Stir in tomato paste and mix well. Add lentils and lemon juice, stirring to combine.
  • Pour in water and stir in Better Than Bouillon until dissolved. Add spinach, reduce heat to medium-low, and cover. Simmer for about 20 minutes, stirring occasionally. Skim off any scum that rises to the top.
  • Taste, adjust seasoning if needed, and serve hot.