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 2 users
Category
Main Dish
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Level
level 1
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.
Ingredients
-
1 1/2 cups red lentils (rinsed)
-
1 cup canned or fresh diced tomatoes (with juice)
-
3 tbsp grapeseed oil (or avocado oil)
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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
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.
4 comments
Pre soaked lentils in water. I added onion. Sauted the onion and garlic in Instant Pot. Added soaked red lentils, fresh chopped tomatoes, ginger, water and bay leaf. Did a half recipe. Pressure cooked in Instant Pot for 25 minutes. That turned the lentils to mush and it thickened. Switched back to sauté and added the baby kale, lemon, salt and pepper. It’s really good.
It definitely took longer to get the lentils to soften, but it was worth it. The ginger adds wonderful flavor. I will definitely be making this again.
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.