Lentil and Spinach Soup
Move over chicken noodle soup, this immune boosting, tasty and easy to digest (which gives your under-the-weather bod a chance to rest and heal, BTW) soup will get you up and at 'em before you even have an excuse to be out of work. Sorry.
Ingredients
Setup
- 1 C brown lentils
- 4 C vegetable broth
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 1 rib of celery, sliced ½ inch
- 1-2 large red potatoes cut into ½” pieces (do not peel)
- 2 bay leaves
- 1 tsp coriander
- 1 tsp cumin
- 4 oz spinach
- 1-2 gloves of garlic, minced
- ground black pepper to taste
Directions
Add all the above seasonings into a pot over low heat and cover for about an hour, until the lentils are soft. OR, add all ingredients to a pressure cooker and cook for 10-12 minutes. Allow pot to sit for an additional 5-7 minutes before releasing.
Remove bay leaves and add:
- ½ tsp coriander
- ½ tsp cumin
- 1 clove of garlic, minced
- Pinch of salt
- 4 oz fresh spinach
- Juice of ½ lemon
Continue to cook until spinach is wilted. Add in lemon and stir.
