Lentil and Spinach Soup
A very comforting soup with green lentils, spinach, pasta and spices.
INGREDIENTS
- 2 tablespoons olive oil
- 1 large onion diced
- 1 tablespoon tomato paste
- 2 tomatoes chopped (¼ cup when chopped)
- 3 cloves garlic minced
- 1 and ½ cups green lentils
- 1 teaspoon cumin
- 1 teaspoon black pepper
- ¼ teaspoon chili powder
- 1 teaspoon salt
- 7 cups hot water
- ¼ cup pasta
- 2 cups baby spinach leaves washed well
- Lemon for serving
INSTRUCTIONS
- In a large pot, heat olive oil and saute onion until translucent about 5 minutes. Add in tomato paste, chopped tomatoes and garlic. Saute stirring occasionally for a few minutes. If it starts to stick to the bottom of the pot, just pour 2 tablespoons of water.
- Add in lentils and spices immediately. Stir until everything combines well and pour hot water over it. Add in pasta.
- Cover and let it simmer for about 30 minutes or until lentils are tender enough, but still hold their shape.
- Add in the spinach leaves and cook for 2 minutes.
- Serve hot with a few drops of lemon.
NOTES
I don’t soak the lentils beforehand as the ones I use don’t need it, they cook really fast. If yours don’t cook that fast, it might be better to soak them for 2-3 hours.
NUTRITION
Calories: 75kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 436mgPotassium: 232mgFiber: 1gSugar: 2gVitamin A: 1351IUVitamin C: 11mgCalcium: 36mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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