Soupe repas épicée aux lentilles I La Cuisine de Jean-Philippe

brown lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils offer similar nutrition, while split peas are often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth can be healthier and more flavorful, while water is a cost-effective base.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier due to its monounsaturated fats, while canola is less expensive.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Kale provides similar nutrients, while cabbage is often cheaper.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic, cumin, and red pepper flakes; cook until fragrant, about 1 minute.

Add brown lentils, vegetable broth, bay leaves, thyme, salt, and black pepper; bring to a boil.

Reduce heat to low, cover, and simmer until lentils are tender, about 25-30 minutes.

Remove bay leaves and stir in lemon juice and spinach; cook until spinach wilts, about 2-3 minutes.

Adjust seasoning to taste and serve hot, garnished with chopped parsley.

Cooking Techniques

Spice Level: