Ingredients:
200g dried green or brown lentils, rinsed
15 ml olive oil
1 onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
5g ground cumin
5g ground coriander
1.4 liters vegetable or chicken broth
1 can (400g) diced tomatoes
200g fresh spinach, chopped
Salt and pepper to taste
Lemon wedges for serving
Instructions:
In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened.
Add minced garlic, ground cumin, and ground coriander. Sauté for an additional 1-2 minutes until fragrant.
Pour in the vegetable or chicken broth. Add the rinsed lentils and diced tomatoes. Bring to a boil, then reduce heat and simmer until the lentils are tender.
Stir in the chopped spinach and cook until wilted.
Season the soup with salt and pepper to taste.
Serve hot with a squeeze of lemon juice from wedges.
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