One of my earliest childhood memories revolves around my mom sitting in front of me and a bowl of lentil soup that I wouldn’t finish. It was always a discussion around the dinner table that how good this “Lentil and Spinach Soup” was for my overall health, and if that was not working (which it wasn’t most of the time), my mom would say that lentils are magical little gems and that at the very last spoon if I would make a wish, the fairy godmother will make my wish come true!
What has changed now?
It always surprises me how my senses toward food changed when I grow older and particularly when I adopted a vegetarian lifestyle. Dried Lentils have become a year round staple in my pantry. Low in fat and high in protein and fiber, with the added advantage of cooking quickly with no soaking required, makes this magical little gems (as my mother said) ideal for a weekend feel-good favorites.
- 1 cup French Puy lentils
- 3 teaspoons olive oil
- 1 large onion, diced
- 3 clove garlic, minced
- 1 Medium leek with green parts, diced
- 1 large carrot, peeled and diced
- 3 medium potato, peeled and diced
- 4 cups vegetable stock
- 1 Cup water
- ½ teaspoon turmeric powder
- ¼ teaspoon coriander powder
- ⅙ teaspoon cumin powder
- ¼ teaspoon clove powder
- ¼ teaspoon cinnamon powder
- Pinch of ground nutmeg
- Salt & pepper to taste
- Juice of a lemon or more
- Bring a pot of water to boil. Cook the lentils for 10 minutes. Rinse and set aside.
- In a large pot, heat the olive oil. Add the onion and sauté until slightly soft. Add garlic, leek and turmeric powder and sauté for another minute. Add carrot and potatoes and cook them for about 2 minutes. Stir in the lentils and pour in the stock, bringing up to a boil.
- After that add the spinach leaves. Season with salt and pepper and spices. Turn down the heat and simmer until the lentils and vegetables are cooked. Just before serving pour in the lemon juice.
- Adjust seasoning to your taste and serve with nice crusty bread, cheese toasties or plain.