Mediterranean Lentil And Spinach Soup
A medley of fresh veggies simmer in a flavorful broth with hearty lentils to create a stew that really hits the spot. The aromatic flavors of oregano and cumin are laced throughout this dish, which is light enough for warm days but substantial enough for cold nights. Feel free to garnish with a squeeze of lemon juice.
This hearty lentil soup gets its bright flavor from fresh tomatoes and wilted spinach. A colorful array of chopped celery, onion, carrots, and squash add loads of dimension to this easy soup, which is light enough for warm days but nourishing enough for chilly nights.
INGREDIENTS
- 32 ounces low-sodium vegetable broth
- 1 cup brown or green lentils, rinsed and drained
- 1 medium onion, chopped (1 cup)
- 2 stalks celery, chopped (½ cup)
- 1 carrot, chopped (½ cup)
- 3 cloves garlic, minced
- 1 green zucchini or yellow squash, cut into ½-inch pieces
- 1 teaspoon ground cumin
- 1 teaspoon fresh oregano, snipped
- 2 medium tomatoes, chopped (2 cups)
- Sea salt and freshly ground black pepper, to taste
- 4 cups fresh baby spinach
INSTRUCTIONS
- In a 6-qt. Dutch oven combine the first six ingredients (through garlic) and 1 cup water. Bring to boiling over medium-high; reduce heat. Simmer, covered, 25 to 30 minutes or just until lentils are tender.
- Stir in squash, cumin, and oregano. Simmer, uncovered, 10 minutes more or until squash is tender. Stir in tomatoes; heat through. Season with salt and pepper. Remove from heat. Before serving, stir in spinach.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/tasty-vegan-mediterranean-recipes/
