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.
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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