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Lentil soup with spinach
How to cook Lentil soup with spinach
Step 1
Peel and coarsely chop the carrots and onions.
Step 2
Peel the garlic and finely chop.
Step 3
Peel a piece of ginger and chop finely.
Step 4
Put the pan on the fire, add olive oil, add chopped vegetables and mix. Cook for about 15 minutes with the lid slightly covered. Finally, add the chopped ginger and red chili.
Step 5
Wash cherry tomatoes and cut in half.
Step 6
Put bouillon cubes in a saucepan, add 1.8 liters of water, add stewed vegetables, tomatoes.
Step 7
Add washed lentils. Bring to a boil and cook until the lentils are soft. Finally add spinach and remove from heat after 30 seconds. Serve with yogurt or sour cream.
Lentil soup with spinach - FAQ About Ingredients, Baking Time and Storage
Absolutely! Feel free to swap the spinach with kale or other leafy greens. If you don't have cherry tomatoes, diced regular tomatoes will work just fine. For the lentils, brown or green lentils are great alternatives to red lentils. If you don't have fresh ginger or red chili, you can substitute with ground ginger or chili flakes, adjust to your spice preference.
Properly stored in an airtight container, lentil soup will last for 3-4 days in the refrigerator.
Yes, this recipe is vegetarian! You can easily make it vegan by ensuring your bouillon cubes are plant-based and omitting the yogurt or sour cream topping.
Let the soup cool completely before transferring it to airtight containers. This will help prevent condensation and maintain its quality in the refrigerator.
Yes, lentil soup freezes well! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags, leaving some space for expansion. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
You can reheat frozen lentil soup on the stovetop or in the microwave. If reheating on the stovetop, add a little water or broth if the soup is too thick. If microwaving, heat in intervals, stirring in between, until heated through.
Certainly! This recipe is easily scalable. Simply adjust the ingredient quantities proportionally to make a larger or smaller batch. Remember to adjust cooking time slightly if you significantly increase the volume.
Besides yogurt or sour cream, consider serving this soup with a dollop of pesto, a squeeze of lemon juice, or a sprinkle of fresh herbs like parsley or cilantro. A side of crusty bread or a grilled cheese sandwich also complements the soup nicely.
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