Lemon Ginger Lentil Soup With Greens
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Lemon Ginger Lentil Soup With Greens
Not only is this soup packed with flavor but also filled with detoxifying and anti-inflammatory properties. This is a great recipe to have on hand especially in the colder months when looking to boost that immune system!
- Prep Time 5 Minutes
- Cook Time 30 Minutes
- Total Time 35 Minutes
- Serves 2 People
Ingredients
- 1 ½ Cups red lentils, very well rinsed
- 2 Cups baby spinach, washed (can substitute chard, kale or beet greens)
- 1 Cup canned or fresh diced tomatoes with juice
- 6 Cloves garlic minced
- 2 Tbsp fresh ginger grated
- 1 Bay leaf
- 3 Tbsp grape seed oil
- 2 Tbsp lemon juice
- 2 Tsp himalayan pink salt
- Black pepper to taste
- 5 Cups water
Instructions
- 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.
Notes
**If using a pressure cooker – add ingredients to the pot over high heat. Lock the lid in place and bring 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.
I love this recipe. [So does my vegetarian husband.] Garlic and I had a passionate relationship for years, but stopped speaking sometime in the 1990s – my way of saying, “I never use garlic . . . on anything.” That was my only tweak. This is a keeper recipe.