Traditional Lentil Soup with Greens and Rice
This hearty and nutritious lentil soup combines lentils, leafy greens like spinach or kale, and rice for a comforting and protein-rich meal.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Main Ingredients
- 1 cup dried lentils green or brown, rinsed
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp turmeric optional
- 1 tsp ground coriander
- 4 cups vegetable broth or water
- 2 cups fresh spinach or kale chopped
- 1 cup cooked rice brown or white
- salt and pepper to taste
- 1 tbsp lemon juice optional
- fresh herbs parsley or cilantro for garnish
Instructions
- Warm olive oil in a large pot over medium heat. Sauté the diced onion until soft and translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in cumin, turmeric, and coriander. Cook for another minute to bloom the spices.
- Add the rinsed lentils and pour in the vegetable broth. Stir, bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes until the lentils are tender.
- Stir in the chopped greens and cooked rice. Simmer for another 5-7 minutes until the greens wilt and the rice is warmed through.
- Season with salt and pepper to taste. Optionally, add lemon juice for a burst of freshness.
- Garnish with fresh parsley or cilantro and serve warm.
Notes
This soup is naturally gluten-free and can be made in advance. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.