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.



  • 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


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. 

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