Red Lentil Soup with Spinach or Arugula
Here’s a simple soup of quick-cooking red lentils, embellished with tender greens. It’s a warming homemade soup you can have on the table in less than 45 minutes. Serve with fresh pita, or crispy pita chips that you can crumble right into the soup.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups red lentils, rinsed
- 2 salt-free vegetable bouillon cubes
- 2 teaspoons salt-free seasoning mix (like Spike or Mrs. Dash)
- 4 to 6 ounces baby spinach or arugula,
or a combination
- 1/4 cup minced fresh dill
- Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden.
Add 6 cups water, followed by the lentils, natural, salt-free bouillon cubes, and seasoning. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the lentils are mushy, about 25 minutes.
Remove from the heat and insert an immersion blender. Process until the soup is smoothly pureed. Or, puree in batches in a food processor.
If the soup is too thick, adjust the consistency with just a bit more water. Return to low heat and stir in the greens and dill. Cook just until piping hot. Season with salt and pepper, then serve.