How to Make Lentil Soup with California Dates and Spinach
This hearty soup is inspired by comforting Moroccan flavors, delivering warmth and nutrition in every spoonful. Smoky lentils and fresh spinach create a satisfying base, while naturally sweet California dates add a subtle, balanced flavor. This low-fat vegetarian soup is an excellent source of fiber. For a creamier texture, you can blend part of the soup before serving.
Step-By-Step Instructions:
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 3–4 minutes until they begin to soften.
Add the garlic, cumin, coriander, and paprika. Cook for another 30 seconds until fragrant.
Stir in the lentils, tomatoes, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 25–30 minutes, with lid slightly open, until the lentils are tender. Stir in the salt and pepper.
Stir in the spinach and dates. Cook for 2–3 minutes until the spinach wilts.
Stir in the fresh lemon juice. Serve soup warm.
