Lemony Lentil Soup
Posted with permission from grocery.coop. Find more recipes and information about your food and where it comes from at www.grocery.coop.
By: Co+op
Total Time: 50 minutes; 15 minutes active
Servings: 4
Lentil soup is comfort food, and with a little lift from lemon, it becomes downright delicious. Adding oregano gives it a Greek flavor profile, and this soup would be great with flatbreads or a crumble of feta.
Ingredients
2 large carrots, chopped
1 cup green or brown lentils
1/2 large lemon, seeds removed
4 cups fresh spinach, chopped
1/2 cup fresh parsley, chopped
Pantry and Kitchen Items
4 cups water
1 tablespoon extra virgin olive oil
1 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
In a large pot, warm the olive oil over medium-high heat for a few seconds, then add the carrots. When they start to sizzle, lower the heat to medium-low. Stir often for about five minutes.
Add the lentils, water, lemon half and oregano. Increase the heat to high and bring to a boil, then reduce to medium-low and place the lid on the pan, slightly ajar.
Cook until the lentils are tender and starting to fall apart, about 40 minutes. Use a slotted spoon to remove the lemon, and let cool, then squeeze the soft flesh into the stew.
Stir in the salt, pepper, spinach and parsley, and simmer until the spinach wilts, about two minutes. Remove from heat and serve hot.
Serving Suggestion
Serve a small plate of hummus with carrot sticks, cucumber slices, and wedges of pita bread on the side of this lentil soup.
Nutritional Information
240 calories, 4.5 g. fat, 0 mg. cholesterol, 520 mg. sodium, 37 g. carbohydrate, 8 g. fiber, 15 g. protein
Tags: budget, dairy free, gluten-free, heart-healthy, high fiber, high five recipes, lentils, low fat, main dish, soups and stews, spinach, vegan, vegetarian, wheat-free
Source: https://www.grocery.coop/recipes/lemony-lentil-spinach-soup