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In the world of culinary delights, few dishes can rival the comforting embrace of a warm bowl of soup. Among the myriad of options, Zesty Spinach and Lemon Lentil Soup stands out not only for its delightful flavor but also for its impressive health benefits. This vibrant soup combines the earthy richness of lentils with the refreshing notes of spinach and lemon, creating a dish that is as nourishing as it is delicious.

Lentil Soup with Lemon and Spinach

Discover the vibrant flavors of Zesty Spinach and Lemon Lentil Soup, a delightful dish that's as nourishing as it is delicious. Packed with protein-rich lentils, fresh spinach, and zesty lemon, this soup is a powerhouse of vitamins A, C, and K. Perfect for a cozy dinner or light lunch, it boasts a quick and simple preparation process. Enjoy the comforting warmth and health benefits with every spoonful while elevating your culinary experience with fresh ingredients. Try this invigorating recipe for a refreshing twist on traditional soup.
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Ingredients
  

1 cup dried green or brown lentils, rinsed and drained

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

6 cups vegetable broth (low-sodium preferred)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

Salt and freshly cracked black pepper, to taste

4 cups fresh spinach, roughly chopped

Juice and zest of 1 large lemon

Fresh parsley, finely chopped for garnish

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, diced carrots, and diced celery. Sauté for approximately 5-7 minutes or until the vegetables soften and the onion becomes translucent.

    Add Garlic and Spices: Add the minced garlic, ground cumin, and smoked paprika to the pot. Stir and cook for an additional 1-2 minutes until the mixture is fragrant and the spices are well integrated.

      Incorporate Lentils and Broth: Add the rinsed lentils to the pot, followed by the vegetable broth and bay leaf. Bring the mixture to a vigorous boil over high heat.

        Simmer the Soup: Once boiling, reduce the heat to low, cover the pot partially, and let the soup simmer for about 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent any sticking to the bottom of the pot.

          Add Spinach and Lemon: After the lentils are cooked, remove the bay leaf. Stir in the chopped spinach, lemon juice, and lemon zest. Cook for another 5 minutes, or until the spinach has just wilted and brightened in color.

            Season to Taste: Before serving, taste the soup and adjust the seasoning with salt and freshly cracked black pepper as desired.

              Serve: Ladle the soup into warm bowls and garnish with a generous sprinkle of fresh chopped parsley. For an extra zesty kick, drizzle an additional splash of lemon juice on top just before serving!

                Prep Time, Total Time, Servings: 10 mins | 40 mins | Serves 4

                  Presentation Tips: Serve the soup with a side of crusty bread for dipping, and consider adding a few lemon wedges to the side for extra zesting at the table! Enjoy!