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7 cups of vegetable broth, forming the flavorful base of the soup.
Lentils:
2 cups of lentils, providing a hearty and protein-rich component.
Diced Tomatoes:
14 ounces of diced tomatoes, adding acidity and body to the soup.
Celery:
2 ribs of celery, chopped, for a crunchy texture and fresh taste.
Carrots:
2 medium carrots, chopped, for natural sweetness and color.
Garlic:
3 cloves of garlic, minced, for a robust, aromatic flavor.
Onion:
1 medium onion, chopped, serving as the flavorful base for sautéing.
Olive Oil:
2 tablespoons of olive oil, used for sautéing the vegetables and adding a touch of richness.
Instructions:
1. Prepare the Vegetables:
Begin by chopping the celery, carrots, and onion into small, uniform pieces. Mince the garlic cloves finely. This ensures even cooking and enhances the flavor distribution in the soup.
2. Sauté the Vegetables:
Turn on the heat to medium and add 2 tablespoons of olive oil to a medium-sized pot. Once the oil is hot, add the chopped celery, garlic, carrots, and onions. Sauté the vegetables while stirring frequently for about 5-7 minutes, or until they begin to soften and become fragrant.
3. Add the Base Ingredients:
Add the 14 ounces of diced tomatoes to the pot, stirring them into the sautéed vegetables. This will deglaze the pot and add a rich tomato flavor.
4. Incorporate the Broth and Lentils:
Pour in the 7 cups of vegetable broth and add the 2 cups of lentils to the pot. Stir in the smoked paprika, ground coriander, and ground cumin, ensuring all the ingredients are well combined.
5. Bring to a Boil:
Increase the heat to high and bring the soup to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 30 minutes. This allows the lentils to cook thoroughly and absorb the flavors of the broth and spices.
6. Check for Doneness:
Simmer the soup until the lentils become tender and the texture thickens. This typically takes around 30-35 minutes. Stir occasionally to prevent sticking and ensure even cooking.
7. Blend for Creaminess:
For a creamier consistency, use an immersion blender to partially blend the soup directly in the pot. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and then return it to the pot. This step is optional but highly recommended for a luscious, creamy texture.
8. Add Spinach and Lemon Juice:
Stir in the 3 cups of baby spinach and the 2 tablespoons of lemon juice. The spinach will wilt quickly in the hot soup, adding a fresh, vibrant green color and a boost of nutrients. Season the soup with 1 teaspoon of salt, adjusting to taste.
9. Final Adjustments:
Taste the soup and adjust the seasoning as needed. You may want to add more salt, lemon juice, or spices to suit your preferences.
10. Serve the Soup: – Ladle the soup into bowls and serve it hot. Garnish with additional fresh spinach if desired for a burst of color and freshness.
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