Meatless Monday Recipe – Lemon Lentil Soup with Spinach

12 Nov

I made this last week and it was DELISH!!  Even my kids couldn’t enough of it 🙂


  • 1 1/2 cups red lentils, rinsed
  • 1 cup chopped tomatoes with their juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon turmeric
  • 8 whole garlic cloves, peeled
  • 4 slices fresh ginger (each about the size of a quarter)
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 10 ounce bag washed baby spinach
  • 2 tablespoons freshly squeezed lemon juice
  • Coarse sea salt or kosher salt to taste
  • Freshly ground black pepper



1. Combine 6 cups of water with the lentils in a 3- to 4-quart saucepan over high heat. Skim off the foam as the lentils begin to boil. Add tomatoes, oil, turmeric, and garlic. Reduce the heat to a simmer. Wrap ginger, rosemary, and bay leaf in a piece of cheesecloth, tie it closed with kitchen string, and add to the pan. Simmer until the lentils are tender and the garlic is soft; discard the cheesecloth (I didn’t have a cheese cloth so I just let all the ingredients fall loosely in to the pan).

2. Add the spinach and simmer until wilted. Stir in the lemon juice. Crush the garlic against the side of the pot with the back of a spoon and stir so that it melts into the soup. Season with salt and pepper to taste, and serve.


Until next time,

Have a fit and fabulous day!



One Response to “Meatless Monday Recipe – Lemon Lentil Soup with Spinach”

  1. noopept November 13, 2012 at 9:23 pm #

    Hello from across the sea! This is just what I was hunting for, and you wrote it well. Thank you

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