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Lemon Lentil Spinach Soup

This lentil spinach soup with lemon is a quick and easy one-pot vegan meal that is full of unexpected flavour.

 

Ingredients

Ingredients
Servings:
 Celery Stick
Yellow Onion
Garlic Clove
tsp
Ground Turmeric
tbsp
Olive Oil
g
Green Lentils
tbsp
Lemon Juice
tsp
Lemon Zest
g
Baby Spinach
ml
Veggie Stock
g
Fresh Herbs (Parsley, Dill)
tbsp
Coconut Yoghurt
or any other vegan substitute
Salt & Pepper to taste
Calories
per serving
354
Carbs
41
Protein
21
Fat
12

Instructions

Preparing In The Kitchen
  1. Peel and finely chop the onions. Peel and press the garlic clove. Wash the celery sticks, pat dry and cut them into small cubes.
  2. Heat the olive oil in a saucepan and sauté the onions, minced garlic and turmeric for a few minutes.
  3. Add celery and cook over medium heat for about 8-10 minutes. Season with salt and pepper.
  4. Wash the lentils, drain them and add them to the saucepan. Pour in the vegetable stock so that everything is covered. Let the soup simmer over medium heat for about 15 minutes.
  5. In the meantime, wash the baby spinach and wash the herbs, pat dry and chop finely.
  6. As soon as the lentils are almost ready, add lemon juice, lemon zest, spinach and chopped herbs and let it simmer for another 5 minutes.
  7. Remove the saucepan from the stove and puree the soup using a hand blender until the desired consistency is achieved.
  8. Serve lentil soup with yogurt.

Preparing In The Kitchen
  1. Peel and finely chop the onions. Peel and press the garlic clove. Wash the celery sticks, pat dry and cut them into small cubes.
  2. Heat the olive oil in a saucepan and sauté the onions, minced garlic and turmeric for a few minutes.
  3. Add celery and cook over medium heat for about 8-10 minutes. Season with salt and pepper.
  4. Wash the lentils, drain them and add them to the saucepan. Pour in the vegetable stock so that everything is covered. Let the soup simmer over medium heat for about 15 minutes.
  5. In the meantime, wash the baby spinach and wash the herbs, pat dry and chop finely.
  6. As soon as the lentils are almost ready, add lemon juice, lemon zest, spinach and chopped herbs and let it simmer for another 5 minutes.
  7. Remove the saucepan from the stove and puree the soup using a hand blender until the desired consistency is achieved.
  8. Serve lentil soup with yogurt.

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