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🍲 Arabian Lentil Soup with Spinach

215 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• garlic cloves 1 pcs.
• carrots 5 pcs.
• oil 2 tbsp.
• lentils, red 150 g
• cumin 1 tsp.
• vegetable broth 1 L
• bay leaves, dried 1 pcs.
• salt pinch
• leaf spinach 200 g
• parsley, fresh 20 g
• lemons 1 pcs.

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Dice the vegetables finely.
3. 3. Wash the carrots.
4. 4. Peel the carrots.
5. 5. Cut off the ends of the carrots.
6. 6. Cut the carrots lengthwise into quarters.
7. 7. Cut the carrot pieces into bite-sized chunks.
8. 8. Heat the oil in a pot over medium heat.
9. 9. Sauté the prepared vegetables for about 3 to 4 minutes.
10. 10. Add the lentils to the pot.
11. 11. Toast the lentils for about 1 to 2 minutes.
12. 12. Sprinkle in the cumin.
13. 13. Fry the spices for about 1 minute.
14. 14. Deglaze the mixture with hot broth.
15. 15. Add the bay leaf to the soup.
16. 16. Lightly salt the soup.
17. 17. Bring the soup to a boil.
18. 18. Simmer the soup covered for about 10 minutes until tender.
19. 19. Wash the spinach.
20. 20. Let the spinach drain.
21. 21. Wash the parsley.
22. 22. Shake the parsley dry.
23. 23. Pluck the parsley leaves off the stems.
24. 24. Chop the parsley coarsely.
25. 25. Wash the lemon.
26. 26. Cut the lemon in half.
27. 27. Squeeze the juice from the lemon.
28. 28. Remove the bay leaf from the soup.
29. 29. Puree the soup slightly.
30. 30. Season the soup with lemon juice.
31. 31. Salt the soup to taste.
32. 32. Stir the parsley into the soup.
33. 33. Stir the spinach into the soup.
34. 34. Let the soup wilt together for about 1 minute.
35. 35. Plate the soup on dishes.
36. 36. Serve the soup.

Nutrition per serving

• kcal: 215
• Protein: 9 g · Fett/Fat: 7 g · Carbs: 34 g