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Lentil soup is a quintessential comfort food that warms the soul, especially during the colder months. Its hearty texture and rich flavors provide not just nourishment but also a sense of home and familiarity. Whether you're returning from a chilly day outdoors or simply seeking a cozy meal, a bowl of lentil soup is an inviting option that brings warmth and comfort to any table.

Hearty Lentil Soup with Spinach and Carrots

Warm up your days with this Cozy Comfort Lentil Soup recipe, a delightful dish perfect for any season. Bursting with flavor and packed with nutrients, this hearty soup combines wholesome lentils, fresh vegetables, and aromatic herbs. It’s easy to make, making it a great option for wholesome weeknight dinners or meal prep. Enjoy the rich textures and wholesome goodness, and embrace the comforting experience of this delicious homemade soup.
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Ingredients
  

1 cup dried green or brown lentils, thoroughly rinsed

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

1 medium potato, peeled and diced

6 cups vegetable broth (low-sodium recommended)

2 cups fresh spinach, roughly chopped

1 tsp dried thyme

1 tsp ground cumin

1 bay leaf

1 tablespoon olive oil

Salt and freshly cracked pepper to taste

Juice of 1 lemon (for serving)

Optional: Fresh parsley, chopped, for garnish

Instructions
 

Sauté the Aromatics: In a large soup pot, heat the olive oil over medium heat. Once the oil is shimmering, add the finely diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Next, incorporate the minced garlic and sauté for an additional minute until the garlic is fragrant.

    Add Vegetables: Stir in the diced carrots, celery, and potato. Continue to cook for another 5-7 minutes, allowing the vegetables to soften slightly and mingle with the aromatics.

      Combine Lentils and Spices: Add the rinsed lentils to the pot, along with the dried thyme, ground cumin, and the bay leaf. Stir everything well to ensure the spices are evenly distributed among the vegetables and lentils.

        Pour in Broth: Gradually pour in the vegetable broth, making sure the lentils and vegetables are completely submerged in liquid. Increase the heat to high and bring the mixture to a vigorous boil.

          Simmer the Soup: Once the pot reaches a boil, reduce the heat to low and cover with a lid. Allow the soup to simmer gently for approximately 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent any sticking to the bottom of the pot.

            Add Spinach: In the final 5 minutes of cooking, stir in the chopped spinach until it wilts down. Taste the soup at this point and season it with salt and freshly cracked pepper to your liking.

              Finishing Touch: Remove the bay leaf from the pot and squeeze the juice of one lemon into the soup for a bright, zesty flavor. Serve the soup hot, garnished with fresh parsley if desired.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings