Bean Lentil Spinach Soup

Our summer here in Dubai is still hot as hell. But one cannot live from cooling lettuce leaves and cucumbers alone for several months in a row. In the middle of the summer heat, I felt like cooking some hearty bean soup. I found the recipe for this soup in a supermarket supplement. The colors of this soup were immediately intriguing. I have a weakness for food with vibrant contrasting colors. In addition, this soup is cooked in less than half an hour. Good for any weeknight.

To make it even better, this soup is one big bowl full of goodness: It is vegan. The health benefits of lentils and beans are widely known: low GI, low in calories, heart-healthy, lots of fiber. Spinach, like all green leafy vegetables, is full of antioxidants, rich in vitamin C, potassium and iron and contains lots of fiber too. The lentils, once cooked,  give the soup a natural thickness. I love the spice mix in this soup too: a whole mix of anti inflammatory and anti oxidant properties come with the turmeric, cinnamon and cumin.

It's worth making this soup in huge batches, as it gets better when leftovers of the soup are reheated the next day. Enjoy!
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BEAN LENTIL SPINACH SOUP

(Print Recipe)

1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground paprika
1/2 teaspoon ground cinnamon
1 1/2 cups cooked red kidney beans
1/2 cup red lentils
4 cups vegetable stock or water

1 lemon, juice of
1 teaspoon dried mint
2 cups fresh spinach, finely chopped

Serves 4
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Heat olive oil over medium heat. Saute onions, garlic and spices until onions are soft. Stir in the beans, lentils, lemon juice, mint. Then add vegetable stock. Cover and simmer for 20 minutes, until lentils are tender. Stir occasionally. Stir in spinach and simmer uncovered for 5 minutes. Ready to serve.

Vegan Soups and Hearty Stews for All Seasons 

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