Recipe of Green Lentil Soup

Green lentil soup, with its rich history and simple yet satisfying flavors, continues to be a beloved dish in cuisines around the world. Whether enjoyed as a comforting meal on a cold day or as part of a healthy diet, this soup exemplifies the timeless appeal of lentils as a versatile and nutritious food source. By following this recipe, you can recreate the flavors of tradition and history in your own kitchen while nourishing both body and soul.

Ethiopian Sweet Potato & Peanut Soup: A Culinary Delight

Ingredients

� 2 Tbsp olive oil (or another plant-based oil)

� 1 cup onion, diced

� Salt to taste

� 1 Tbsp garlic, chopped

� 2 carrots, peeled and chopped

� 2 celery stalks, chopped

� 1 1/2 tsp herbs de Provence (or 1/2 tsp thyme, 1/4 tsp oregano, 1/4 tsp rosemary, 1/2 tsp ground fennel seed)

� Salt and pepper to taste

� 1 (14.5 oz) canned diced tomatoes (low sodium preferable)

� 1 cup dried French green lentils, rinsed well

� 6 cups vegetable broth or water (low sodium preferable)

� 1 bay leaf

� 1 lemon, juiced

� 3 cups spinach, chopped (or 1 1/2 cups frozen spinach)

Directions

1. Heat the olive oil in a soup pot over medium heat.

2. Add onion and salt. Sauté 5-10 minutes until golden.

3. Add garlic, carrots, celery, herbs, salt and pepper. Sauté until all the vegetables are tender and lightly browned, about 10 minutes.

4. Stir in tomatoes and lentils.

5. Add the broth and bay leaf, increase heat, cover pot, and bring to a boil.

6. Once boiling, reduce temperature and simmer until the lentils are tender, about 40 minutes.

7. Fold in the spinach, remove the bay leaf if you can find it, add lemon juice, and more salt and pepper if needed.

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