This robust yet light soup is so easy and so good. French green lentils hold their shape when cooked. Combined with spinach or arugula it is all shades of spring.
- 2 cups French green lentils
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 1 heaping teaspoon ground cumin
- 1 heaping teaspoon lemon zest ( I seem to do heaping teaspoons of everything)
- 2 cups baby spinach or arugula
- 2 cups low sodium chicken or vegetable broth
- 1/4 cup chopped cilantro
- Salt and freshly ground pepper to taste
- Cover the lentils with about 5 cups of water. Bring to a boil then simmer for 20 minutes until they are softened. Drain.
- Warm the oil in a soup pot and add the onions and garlic. Saute until slightly golden — about 8 minutes.
- Add the spinach or arugula and saute for a couple minutes until it wilts.
- Add the cumin, lemon zest, lentils, broth, 2 cups of water, bring to a boil then simmer for fifteen minutes.
- Stir in the cilantro and season to taste.
- Even if there are only one or two people to feed, make this one and freeze some for another night.
Nutrition information (per serving)
- Calories: 292
- Fat: 6 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Carbohydrate: 42 g
- Fiber: 20 g
- Sugars: 2 g
- Sodium: 38 mg (without added salt)
- Protein: 19 g