Lentil and Spinach Soup Recipe - Forks Over Knives

Name: Lentil and Spinach Soup Recipe - Forks Over Knives
Ingredients: 1 cup dry brown or green lentils, rinsed and drained; 1 tablespoon extra-virgin olive oil (optional, learn more ); ½ cup finely chopped onion; 6 cloves garlic, minced; 6 cups low-sodium vegetable broth; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh oregano; 2 cups chopped peeled butternut squash; 1 cup finely chopped tomato; ¼ teaspoon crushed red pepper; 2 tablespoons lemon juice; Sea salt, to taste; Freshly ground black pepper, to taste; 6 cups packed fresh spinach, chopped; 1 tablespoon lemon zest

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This nourishing spinach soup features hearty lentils, creamy butternut squash, zesty lemon juice, and fresh herbs. Get the recipe!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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Ingredients

1 cup dry brown or green lentils, rinsed and drained
1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
½ cup finely chopped onion
6 cloves garlic, minced
6 cups low-sodium vegetable broth
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
2 cups chopped peeled butternut squash
1 cup finely chopped tomato
¼ teaspoon crushed red pepper
2 tablespoons lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste
6 cups packed fresh spinach, chopped
1 tablespoon lemon zest