Lentil and Spinach Soup with Crusty Bread
This lentil and spinach soup is a hearty, healthy, and flavorful meal that's perfect for a cold winter night. The lentils provide protein and fiber, while the spinach adds vitamins and minerals. The soup is also packed with flavor, thanks to the onion, carrots, celery, garlic, and oregano. And best of all, it's easy to make! Simply sauté the vegetables in a large pot, add the lentils and broth, and bring to a boil. Then reduce heat and simmer until the lentils are tender. Stir in the spinach and cook until wilted. Serve hot with crusty bread for a complete meal.
The origins of lentil and spinach soup are murky, but it is thought to have originated in the Middle East or North Africa. Lentils have been cultivated for thousands of years, and they were a staple food in ancient Egypt and Greece. Spinach is also a very old vegetable, and it was first cultivated in Persia. It was introduced to Europe in the 13th century, and it quickly became a popular ingredient in soups and stews. Lentil and spinach soup is a simple and hearty dish that is perfect for a cold winter night. It is also a very healthy meal, as it is packed with protein, fiber, and vitamins. This recipe is a simple and straightforward way to make lentil and spinach soup. The soup is made with dried brown lentils, which are simmered in vegetable broth until tender. The soup is then flavored with onion, carrots, celery, garlic, and oregano. Fresh spinach is added at the end of cooking, and the soup is served hot with crusty bread.
Lentil and Spinach Soup with Crusty Bread Lentil and Spinach Soup with Crusty Bread Lentil and Spinach Soup with Crusty Bread Lentil and Spinach Soup with Crusty Bread
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 cloves garlic, minced
  • 1 cup dried brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup fresh spinach, chopped
Instructions
  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, celery, and garlic and cook until softened about 5 minutes.
  3. Stir in the lentils and vegetable broth.
  4. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
  5. Stir in the oregano, salt, and pepper.
  6. Add the spinach and cook until wilted about 2 minutes.
  7. Serve hot with crusty bread.
  8. Enjoy!
Why It Works
  • The combination of lentils and spinach provides a complete protein, meaning that it contains all of the essential amino acids that the body needs.
  • The soup is also a good source of fiber, which is important for digestive health and weight management.
  • The vegetables in the soup provide a variety of vitamins and minerals, including vitamin A, vitamin C, and potassium.
  • The soup is easy to make and can be tailored to your own taste preferences. For example, you can add more or less vegetables, or you can use different spices to flavor the soup.