ReceptnaptárLentil soup with lemon and spinach
Lemony lentil soup is a light but filling vegan dish for French weekdays: the earthy flavour of lentils is freshened by lemon juice, while the spinach adds colour and iron. One pot of soup that stays fresh for three days and reheats well even in the microwave.
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Ingredients
Method
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- Heat the olive oil over medium heat and cook the onion, carrots and celery for 6-7 minutes, until they begin to soften.
- Add the garlic, caraway and coriander and stir for half a minute until fragrant.
- Add the lentils, pour in the stock, bring to the boil, then simmer covered over low heat for 25 minutes, until the lentils are tender.
- Blend about a third of the soup with a hand blender (or mash a ladleful with a potato masher) to thicken it.
- Add the spinach and cook for 2 minutes until it wilts.
- Stir in the lemon juice and zest, season with salt and pepper, and serve.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always add the lemon juice at the end of cooking. The acid toughens lentils in a long cook and loses its freshness.
- Blending a third of the soup gives a creamy texture without cream.
- It is quicker with red lentils (15 minutes), but they fall apart. If you use them, skip the blending.
Frequently asked questions
Can it be frozen?
Yes. The base without the spinach can be frozen for 3 months. Add the spinach when reheating.
How can I make it more filling?
A spoonful of yoghurt or kefir, toasted bread cubes or a boiled egg improve its nutritional value a lot.
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- Lentil soup with smoked sausage · Polish
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- Soupe de pois cassés (French split pea soup with smoked pork)
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- Bouillabaisse (Marseille fish soup)
- Pot-au-feu (French boiled beef and broth)
- Velouté de potiron (cream of pumpkin soup)
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