Lentil and Spinach Soup
Lentil and spinach soup is an easy, comforting and healthy soup. This recipe comes together in about 35 minutes and is rich in plant-based iron from the red lentils and spinach. It is a healthy, hearty and cozy soup perfect for cold days.
- 1 tsp canola oil
- 1 small onion, chopped
- 1 large or two small carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/2 tsp turmeric
- 1 cup dry red lentils, rinsed
- 6 cups reduced sodium vegetable or chicken broth (or use a 1L carton of broth and add 2 cups of water)
- 4 cups baby spinach or ½ a 300g block of frozen whole leaf spinach
- salt and pepper to taste
In a large soup pot or Dutch oven, heat the canola oil over medium heat. Add the chopped onion, carrots and celery and season with salt and pepper. Cook for about 5-7 minutes until the vegetables start to soften.
Add the turmeric and stir. Then add the lentils and broth. Bring to a boil. Reduce heat to medium-low and simmer for 20-25 minutes until the lentils are soft.
Add the spinach and cook until wilted if using fresh, about 1-2 minutes, or for about 5 minutes if using frozen.
Serve hot and enjoy.