Reading this recipe really doesn’t do it justice, you’ve got to make this easy soup yourself. I was surprised at how flavorful this turned out – it’s definitely a favorite and I’ve made it several times now. So now I am sharing! I think the key to the flavor here comes from the bay leaf and lemon juice. Also, I don’t know if you can get much cleaner and healthier than this soup!
I came across this recipe in my cookbook Thrive Foods. (Lots of goodies in that book!)
Lentil Soup with Wilted Spinach
Makes 4 servings – I recommend doubling and freezing if you’re into that.
- 1 Tbsp coconut oil
- 2 large garlic cloves, minced
- 2 cups vegetable broth
- 1 cup dry lentils, rinsed thoroughly
- 1 bay leaf
- 2 Tbsp fresh lemon juice
- 2 cups packed baby spinach leaves
- salt and pepper to taste
In a large soup pot, heat the coconut oil over medium heat. Add the garlic and cook for one minute until garlic is fragrant and begins to turn golden.
Pour in the vegetable broth, and add the lentils and bay leaf. Raise the heat to bring to a boil, then reduce heat to maintain a simmer.
Stir in the lemon juice and the spinach and cook for 2 minutes longer, or until spinach is bright green and has wilted. Season with salt and pepper to taste and serve warm. (Remove the bay leaf kids, it’s not meant to be eaten.)
The delicious result…