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Mediterranean Lentil and Spinach Soup

Mediterranean Lentil and Spinach Soup

Name: Mediterranean Lentil and Spinach Soup
Total time: 60 min
Yield: 9 servings
Ingredients: 32 ounces low-sodium vegetable broth; 1 cup brown or green lentils, rinsed and drained; 1 medium onion, chopped (1 cup); 2 stalks celery, chopped (½ cup); 1 carrot, chopped (½ cup); 3 cloves garlic, minced; 1 green zucchini or yellow squash, cut into ½-inch pieces; 1 teaspoon ground cumin; 1 teaspoon fresh oregano, snipped; 2 medium tomatoes, chopped (2 cups); Sea salt and freshly ground black pepper, to taste; 4 cups fresh baby spinach

Lentils simmered with onions, carrots, squash, and tomatoes, finished with fresh baby spinach.

Adapted from Forks Over Knives

60 mintotal

9servings

12ingredients

0kcal a serving

Ingredients

32 ounces low-sodium vegetable broth
1 cup brown or green lentils, rinsed and drained
1 medium onion, chopped (1 cup)
2 stalks celery, chopped (½ cup)
1 carrot, chopped (½ cup)
3 cloves garlic, minced
1 green zucchini or yellow squash, cut into ½-inch pieces
1 teaspoon ground cumin
1 teaspoon fresh oregano, snipped
2 medium tomatoes, chopped (2 cups)
Sea salt and freshly ground black pepper, to taste
4 cups fresh baby spinach

Method

In a 6-qt. Dutch oven combine the first six ingredients (through garlic) and 1 cup water. Bring to boiling over medium-high; reduce heat. Simmer, covered, 25 to 30 minutes or just until lentils are tender.30 min timer
Stir in squash, cumin, and oregano. Simmer, uncovered, 10 minutes more or until squash is tender. Stir in tomatoes; heat through. Season with salt and pepper. Remove from heat. Before serving, stir in spinach.10 min timer

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This recipe also fits: Celiac recipes, Hashimoto's recipes, Dairy-free recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Vegetarian recipes, Vegan recipes, Gluten-free dairy-free recipes, Gluten-free lunch recipes.