Lentil Soup with Lemon and Spinach
Lentil Soup with Lemon and Spinach
(Makes approximately 5-6 servings)
1 tbsp. olive oil
1 onion, finely chopped
3 garlic cloves, minced
1/2 tsp. cumin
1 c. red or brown lentils, rinsed
5 c. water (or vegetable or chicken broth)
1/8 c. fresh parsley
1 c. fresh spinach leaves
Zest of 1/2 lemon or 1/2 tsp. dried lemon zest
Juice of one lemon or 1 1/2 tbsp. lemon juice
Salt and pepper, to taste
In large pot, sauté the onions in the olive oil over medium high heat until they start to soften, about 3 min. Turn heat down to medium low and continue to cook until they start to caramelize, about 3-4 minutes.
Stir in garlic and cook for two minutes, stirring to prevent garlic from burning. Add the cumin and stir to mix.
Add lentils and water or broth. Increase heat to high and bring to a boil. Once the soup starts to boil, reduce heat to medium low and simmer until lentils are soft but not mushy (20-30 min.)
Add parsley, salt and pepper to taste. Add the lemon zest and juice.
When ready to eat, add the spinach. (We each added our own later when reheating.)
Stories Posted This Week
Friday, June 27, 2025
Thursday, June 26, 2025
Wednesday, June 25, 2025
Tuesday, June 24, 2025
Monday, June 23, 2025
- Anna Marie Beagle taught at Allen East Elementary
- Updated trash pickup times during extreme heat
- Noteworthy dress rehearsal and concert with potluck, June 23 and 29
- Unconstitutional presidential action
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- Canvases create Ada Public Library art gallery
- Ada Athletic Boosters, Pony Pals Horse Club consult with Park board
- Upcoming APL events, June 23-28