Spinach, Lentil Minestrone Recipe

Spinach, Lentil Minestrone Recipe

This Spinach and Lentil Minestrone Recipe is both quick and simple to make, and it's also delicious. As you know, I love a recipe that's easy, tasty, and nutritious! This is certainly one of those.

It's surprising how well the flavors of spinach and lentils blend together, and their textures make the dish quite hearty. As a result, this soup is both filling and satisfying without being calorie-dense, making it an excellent choice for healthy eating.

Spinach and lentils offer numerous health advantages. For instance, spinach is rich in vitamins A, C, and K, along with iron and antioxidants. Lentils supply plant-based protein, fiber, and vital minerals such as folate and magnesium.

The fiber found in lentils and the antioxidants present in spinach can aid in reducing cholesterol levels and promoting heart health. Both of these ingredients are rich in vitamins and minerals that enhance the immune system. Additionally, lentils are an outstanding source of protein.

Remember to buy frozen organic spinach to ensure maximum nutritional value and minimal toxicity. Spinach is part of the dirty dozen list, known for having the highest pesticide levels. Read more here!

Even better, this dish keeps really well refrigerated, so prepare it in advance, take it to work. Sooooo convenient!

Ingredients

1 cup green lentils

1 onion, chopped

1/4 cup olive oil

2 garlic cloves

1 tbsp ginger puree

1 can chopped tomatoes

450-500 g frozen organic spinach

1 jalapeño, remove seeds if preferred mild

1 literally stock

Juice of 1/2 lemon

Instructions

Soak lentils overnight, then rinse it well.

Heat olive oil and sauté onions. Add garlic and ginger paste, cook for 1 more minute.

Add lentils, chopped tomato, spinach, stock, jalapeño and salt and black pepper. Cook for 20-30 minutes until lentils are cooked.

Add lemon juice and serve immediately.

Enjoy!

Spinach, Lentil Minestrone Recipe