Teff and Lentil Soup with Spinach and Herbs

This hearty and flavorful soup is a great way to warm up on a cold day. The teff and lentils provide a good source of protein and fiber, while the vegetables add vitamins and minerals. The spinach adds a pop of color and freshness, and the herbs add a touch of complexity. Serve this soup with a side of bread or crackers for a complete meal.

I first came across this recipe in a cookbook from my grandmother. She was always a great cook, and she loved to share her recipes with me. This soup was one of her favorites, and I always enjoyed eating it when she made it. I've since adapted the recipe to make it my own, but I still think of her every time I make it.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 cup teff
• 1 cup brown lentils
• 8 cups vegetable broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bunch spinach, chopped

Instructions

1. In a large pot, combine the teff, lentils, vegetable broth, onion, carrots, celery, and garlic.
2. Bring to a boil over medium heat.
3. Reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are tender.
4. Add the spinach and cook for 5 minutes more, or until the spinach is wilted.
5. Season with salt and pepper to taste.
6. Serve hot.

Why It Works

• The combination of teff and lentils provides a good source of protein and fiber.
• The vegetables add vitamins and minerals.
• The spinach adds a pop of color and freshness.
• The herbs add a touch of complexity.