Red Lentil and Spinach Soup
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Source: https://recipheon.com/en/recipes/soups/red-lentil-and-spinach-soup
About this recipe
Red lentil and spinach soup is a nourishing plant-based soup made with vegetable broth, onion, and olive oil. Red lentils soften quickly and naturally thicken the broth, making the soup filling without meat or dairy. Spinach adds a fresh green note and goes in near the end so it keeps its color. This simple lentil soup makes a warm, substantial lunch from a short ingredient list.
Ingredients
Servings: 4
150 g red lentils
2 handfuls spinach
1 onion
900 ml vegetable broth
1 tablespoon olive oil
Steps
Rinse the lentils and spinach, and finely chop the onion.
Heat the olive oil in a pot and sauté the onion for 2–3 minutes.
Add the lentils, pour in the broth, and cook for 15–18 minutes, until the lentils are tender.
Add the spinach at the very end and heat for 1–2 minutes, until the leaves wilt.
Stir and serve without further cooking.
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