Lemon Ginger Lentil Soup with Greens

Name: Lemon Ginger Lentil Soup with Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cups red lentils (rinsed); 1 cup canned or fresh diced tomatoes (with juice); 3 tbsp grapeseed oil (or avocado oil); 6 cloves garlic, minced; 2 tbsp fresh ginger, grated; 1 bay leaf; 2 tbsp lemon juice; 1/2 tsp Himalayan pink sea salt; 2 cups baby spinach, washed (can substitute chard, kale or beet greens); 5 cups water

Lemon Ginger Lentil Soup with Greens is undoubtedly one of the most nutritious and hearty soups you can enjoy, a perfect balance of spices, herbs, and greens to stimulate your taste buds and promote a healthier lifestyle. This delicious meal features an assortment of natural and wholesome ingredients that are packed full of essential nutrients, including antioxidants, vitamins, and minerals, which makes it a delicious and healthy option all year round. From the zesty flavor of the lemon and the warmth of the ginger to the umami-like taste of the lentils and the refreshing crunch of the greens, every spoonful of this soup will leave you feeling satisfied and nourished.

Lemon Ginger Lentil Soup with Greens

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Level

level 1

Image of Lemon Ginger Lentil Soup with Greens

Ingredients

1 1/2 cups red lentils (rinsed)
1 cup canned or fresh diced tomatoes (with juice)
3 tbsp grapeseed oil (or avocado oil)
6 cloves garlic, minced
2 tbsp fresh ginger, grated
1 bay leaf
2 tbsp lemon juice
1/2 tsp Himalayan pink sea salt
2 cups baby spinach, washed (can substitute chard, kale or beet greens)
5 cups water

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Directions

In a pot over high heat, combine 5 cups of water with the lentils, tomatoes, oil, garlic, salt, ginger, and bay leaf to the pot
Bring to a boil and then reduce to a simmer until lentils are cooked – about 15-20 minutes. (lentils will be soft and almost mushy)
Remove bay leaf
If you desire a creamier texture, blend the soup with an immersion blender
Stir in the lemon juice, add salt & pepper
Add the spinach/greens, simmering until wilted, and serve

Recipe Note

**If using a pressure cooker - add ingredients to the pot over high heat. Lock the lid in place and bring it to full pressure. Reduce the heat to low and simmer for 10 minutes. Transfer the pressure cooker to the sink and run cold water over it to release the pressure. Stir in lemon juice, salt & pepper, and the greens until wilted.

2 comments

At first I didn’t think it tasted very good and the lentils would never soften. I let it simmer another extra 15 minutes and wow! Then it tasted great! I didn’t have to add anything else to flavor it! Look forward to having more tomorrow. And FYI, it seems to be way more than 4 servings.

I had high hopes for this but could not get the lentils to soften. After doing some research, I found that adding tomatoes and salt during the cooking of the lentils makes them tough. Suggest adding these after the lentils are cooked and soft.