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- 1 cup green or brown lentils, rinsed - 4 cups vegetable broth - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 4 cups fresh spinach, chopped - 1 cup coconut milk (optional) - Juice of 1 lemon - Fresh parsley, chopped (for garnish) - Salt and pepper to taste

Easy Creamy Lentil Soup with Spinach

Discover the delicious Luscious Spinach & Lentil Elixir, a perfect blend of nourishing ingredients that offers a flavorful and satisfying meal. This vibrant dish combines earthy lentils and fresh spinach, packing it full of protein, fiber, and essential vitamins. Simple to prepare, it can be enjoyed as a light lunch or a hearty dinner. This elixir is a fantastic way to incorporate more plant-based goodness into your diet while delighting your taste buds with every bite.
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Ingredients
  

1 cup dried green or brown lentils, rinsed

4 cups vegetable broth

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

Salt and pepper to taste

2 cups fresh spinach, roughly chopped

1 cup coconut milk (optional for creaminess)

Juice of 1 lemon

Fresh parsley for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic, diced carrots, and celery. Cook for an additional 4-5 minutes until softened.

      Add the rinsed lentils to the pot, followed by the vegetable broth. Stir in the ground cumin, smoked paprika, dried thyme, salt, and pepper. Bring the mixture to a boil.

        Once boiling, reduce the heat to low and cover the pot. Simmer for about 25-30 minutes, or until the lentils are tender.

          If you prefer a creamier texture, carefully blend half of the soup using an immersion blender (or transfer to a blender and then return to the pot).

            Stir in the chopped spinach and coconut milk (if using). Let simmer for an additional 5 minutes until the spinach is wilted and the soup is heated through.

              Add the lemon juice and adjust seasoning, if necessary. Serve hot, garnished with fresh parsley if desired.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings