A nourishing, protein-packed soup loaded with green lentils, fresh greens, and herbs. Light yet filling, ideal for a healthy lunch or dinner.
Heat olive oil in a large pot over medium heat.
Sauté onion, garlic, celery, and carrots until softened (about 5–7 minutes).
Add cumin and turmeric; stir for 1 minute until fragrant.
Pour in green lentils and vegetable broth. Bring to a boil.
Reduce heat and simmer for 25–30 minutes, until lentils are tender.
Stir in chopped spinach/kale and cook for another 5 minutes.
Season with salt, pepper, and lemon juice.
Garnish with fresh parsley and serve hot.
Fresh parsley for garnish
1 tablespoon olive oil
2 cups spinach or kale, chopped
2 cloves garlic, minced
2 cloves garlic, minced
2 celery stalks, chopped
1 cup green lentils, rinsed
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