Pregnancy · Lunch
Lentil, Spinach & Lemon Soup
A bright red-lentil soup finished with lemon and a tangle of spinach - the iron-first lunch this whole collection is built around.
Per serving (approx.): 390 kcal · 18 g protein · 52 g carbs · 12 g fat · 11 g fiber
Ingredients
for 2 people
- 2 tbspolive oil
- 1onion, chopped
- 2carrots, diced
- 2garlic cloves, chopped
- 1 tspground cumin
- 200 gred lentils, rinsed
- 1.2 lvegetable stock
- 150 gbaby spinach
- 1lemon, juiced
- a pinch ofchili flakes (optional)
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Base. Soften onion and carrot in the oil for 6 minutes; add garlic and cumin for 1 minute.
- Simmer. Add lentils and stock; simmer 20 minutes until the lentils collapse.
- Finish. Stir in spinach until wilted, season, and add lemon juice generously - it matters for more than flavor.
Worth knowingLentils and spinach both carry non-heme iron, and the lemon's vitamin C can multiply its absorption - this soup is the strategy in a bowl.
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