Lemony Lebanese Lentil & Spinach Soup

We’re floating away this month with a series of light and hearty recipes to satisfy our hunger and nourish our souls during the dark, dank days of Midwinter in the Midwest.

After spending Christmas in Los Angeles, surrounded by citrus trees from which our festive fireplace stockings were filled with the deliciously juicy orange pickings, we brought a little Californian seasonality back to Chicago.

The New Year is often a launch pad for many of us to be more mindful about nutrition and awareness of what and how we eat. We have chosen a series of tasty and satisfying recipes, with the emphasis on dining with purpose.

We begin with a zesty Lebanese Lentil soup. Citrus and vinegars are the focus, they are refreshing and the sourness and acidity literally make your mouth water. Stirring lemon juice into this thick and substantial soup, after it is cooked, really enhances the flavor.

Ingredients

2 tbsp light olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

¼ tsp black pepper

½ tsp salt

1 tbsp cumin, ground

1 tsp coriander seed, ground

2 cups red lentils, rinsed

4 cups vegetable or chicken broth plus 1 cup water

2 cups spinach, torn leaves

¼ cup chopped mint

½ cup lemon juice

cayenne, a pinch

 

In a skillet over a medium heat add the olive oil and onions. Sauté for 2-3 minutes until translucent. Stir the garlic into the onions and transfer the mixture to your slow cooker. Season the onion mixture with the pepper, salt, cumin and coriander.

Stir in the lentils, broth and water.

Cover and cook on HIGH for 2 ½ hours or LOW for 5 hours.

15 minutes before the end of the cooking time, stir in the spinach leaves and mint.

 

Replace the lid and once cooked use an immersion blender to pureé the soup.

Stir in the lemon juice and serve with a pinch of cayenne.

Zen Moment

“In the wintertime, in the snow country, citrus fruit was so rare, and if you got one, it was better than ambrosia.”