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🍲 Creamy Lentil Spinach Soup with Cheese

604 kcal · 30 min · 4 servings

Ingredients

• 200 g fresh young leaf spinach
• 2 carrots
• 1 onion
• 1 garlic clove
• 30 g butter
• 400 g red, peeled lentils
• 300 g tomatoes (can)
• 700 ml vegetable broth
• salt
• pepper (from the mill)
• 1 tsp cumin
• 250 g brie

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Remove any tough stems or unwanted leaves from the spinach.
3. 3. Spin the spinach dry to remove excess water.
4. 4. Peel the carrots.
5. 5. Peel the onion.
6. 6. Peel the garlic.
7. 7. Slice the carrots into thin rounds.
8. 8. Finely dice the onion.
9. 9. Finely dice the garlic.
10. 10. Heat the butter in a pot.
11. 11. Add the diced onion to the pot.
12. 12. Add the diced garlic to the pot.
13. 13. Add the carrot slices to the pot.
14. 14. Sauté the vegetables for 2 to 3 minutes.
15. 15. Rinse the lentils.
16. 16. Add the rinsed lentils to the pot.
17. 17. Pour the tomatoes into the pot along with their juice.
18. 18. Top up the soup with broth.
19. 19. Season the soup with salt.
20. 20. Season the soup with pepper.
21. 21. Season the soup with cumin.
22. 22. Simmer the soup over medium heat.
23. 23. Simmer the soup for 15 to 20 minutes.
24. 24. Check if the lentils are soft.
25. 25. Add more broth if necessary.
26. 26. Stir the spinach into the soup.
27. 27. Slice the cheese.
28. 28. Taste the soup and adjust seasoning if needed.
29. 29. Serve the soup in soup plates.
30. 30. Place the cheese slices on top of the soup.
31. 31. Serve the soup.

Nutrition per serving

• kcal: 604
• Protein: 37 g · Fett/Fat: 29 g · Carbs: 47 g