Lentil & Spinach Soup

This soup is what I make when I want something filling but don’t want to think too hard. It’s cooked in one pot, gently spiced, and finished with spinach stirred in at the very end.

Ingredients

• ¾ cup red lentils, rinsed
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• A pinch of ground cinnamon
• 4 cups water or light vegetable stock
• Salt, to taste
• A handful of fresh spinach leaves
• A squeeze of lemon juice

Instructions

1. Place a medium pot over medium heat and add the olive oil. Add the chopped onion with a small pinch of salt and cook until soft and slightly glossy.
2. Stir in the garlic and spices. Let them warm briefly, just until fragrant.
3. Add the rinsed lentils directly to the pot, then pour in the water or stock. Stir once, lower the heat, and let the soup simmer gently until the lentils begin to break down.
4. Use a spoon to lightly mash some of the lentils against the side of the pot — this thickens the soup without blending or extra tools.
5. Add the spinach and let it wilt directly in the hot soup.
6. Finish with lemon juice and adjust salt to taste. Serve hot.

Serving Ideas:

• Serve with flatbread, pita, or plain toast.
• A drizzle of olive oil on top is enough — no toppings needed.
• This soup also works well as a light dinner with nothing else on the table.

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