Lentil and Spinach "Longevity" Soup
A hearty, nutrient-dense Lentil and Spinach Soup that is as easy to prepare as it is beneficial for the body.
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4
Ingredients:
- 1 cup Red lentils, rinsed thoroughly
- 1 tbsp Extra virgin olive oil
- 1 medium Yellow onion, finely diced
- 2 medium Carrots, peeled and finely diced
- 2 stalks Celery, finely diced
- 2 cloves Garlic, minced
- 1 tsp Ground turmeric (anti-inflammatory)
- 1 tsp Ground cumin (aids digestion)
- 1.5 liters Low-sodium vegetable or bone broth
- 2 cups Fresh baby spinach, roughly chopped
- 1/2 Fresh lemon, juiced
- Salt and black pepper to taste
- Optional: A dollop of Greek yogurt or a sprinkle of fresh parsley for serving.
How To Make Lentil and Spinach “Longevity” Soup
- Sauté the Base: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5–7 minutes until the vegetables have softened and the onions are translucent.
- Toast the Aromatics: Stir in the garlic, turmeric, and cumin. Sauté for another 60 seconds until fragrant—this “blooms” the spices to release their full nutritional benefits.
- Simmer: Add the rinsed red lentils and the broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the lentils are completely soft and have started to merge with the broth.
- Wilt the Greens: Stir in the chopped spinach. It will wilt almost instantly from the residual heat.
- The Finishing Touch: Remove from heat and stir in the fresh lemon juice. The acidity of the lemon helps “brighten” the earthy lentils and aids in the absorption of iron from the spinach.
- Season: Season with salt and a generous crack of black pepper.