Lentil soup with celery and spinach
Description
Perfect for lunch. Lentil soup is an excellent choice for those observing a fast. It contains a high amount of protein, and the vegetables provide plenty of vitamins. The dish turns out to be filling yet light.
Instructions
- 1
Step 1
1. Lentils need to be soaked in advance. To do this, pour boiling water over them and leave for about half an hour. Now bring the lentils to a boil, drain the water, and rinse thoroughly. Then cover again with water. Compared to peas and beans, lentils cook quickly.
- 2
Step 2
2. Celery is an exclusively masculine root vegetable. Peel the celery root, removing the skin just as you would with potatoes, then grate it coarsely. About twenty minutes after the lentils come to a boil again, add the celery.
- 3
Step 3
3. Now take the spinach out of the freezer and defrost it. Simply place the spinach in a bowl and set the bowl over a pot of boiling water. Once defrosted, chop the spinach finely. About five minutes after adding the celery, add the spinach.
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Step 4
4. Finely chop the onion and lightly sauté it in vegetable oil. Alternatively, you can add the whole onion to the lentils, then remove it from the soup afterward.
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Step 5
5. The soup is prepared very quickly, and crushed garlic or fresh parsley can be added when serving.