Detox Lentil and Spinach Soup
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This Detox Lentil and Spinach Soup is inspired by Mediterranean culinary traditions, known for their use of fresh, simple, and nutritious ingredients. Perfect for a light yet satisfying meal, this soup combines the richness of lentils with the freshness of spinach, all enhanced by aromatic spices. Easy to prepare, it offers a culinary experience that is both healthy and comforting.
The soup detoxifies the body thanks to its natural, fiber-rich ingredients. Lentils, with their high fiber and protein content, help eliminate toxins, while spinach is an excellent source of antioxidants and vitamins. Spices like cumin and turmeric have anti-inflammatory properties and promote digestion, thereby contributing to the purification of the body.
Nutritionally, this soup is a true powerhouse of benefits. Lentils provide high-quality plant-based proteins essential for tissue repair and growth. Spinach, rich in iron, calcium, and vitamins A and C, strengthens the immune system and maintains bone and skin health. By combining these vegetables with fresh herbs and spices, this soup offers a perfect balance of essential nutrients for a healthy diet.
This soup is not only detoxifying and nutritious but also versatile. You can easily modify the vegetables according to your taste or the season. Add zucchini for a touch of freshness, bell peppers for a bit of sweetness, or mushrooms for an earthy texture. This flexibility allows you to adapt the recipe to your personal preferences while retaining its detoxifying and nutritional benefits.
Detox Lentil and Spinach Soup
Ingredients
- 200 g green or brown lentils rinsed and drained
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 bouquet garni (thyme, bay leaf, parsley)
- 1.5 liters vegetable broth
- 150 g fresh baby spinach
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- Juice of half a lemon (optional)
- Fresh herbs parsley, cilantro, or chives for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the diced carrots and celery, and sauté for an additional 5 minutes.
- Add the minced garlic, ground cumin, and ground turmeric to the pot. Sauté for 1 to 2 minutes until the spices release their aromas.
- Add the rinsed and drained lentils to the pot, along with the bouquet garni.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer, covered, for about 25-30 minutes, or until the lentils are tender.
- Remove the bouquet garni from the soup.
- Add the fresh baby spinach and cook for 2 to 3 minutes, until just wilted.
- Season the soup with salt and pepper to taste.
- Add the lemon juice if desired, for a touch of freshness and acidity.
- Serve the soup hot, garnished with chopped fresh herbs like parsley, cilantro, or chives.
A recipe proposed by Maison Marmite
