Best 19 Lentil Spinach Soup Recipes

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Lentil spinach soup is a delightful and wholesome soup that is perfect for a quick and easy meal. Packed with the goodness of lentils and spinach, this soup is not only nutritious but also bursting with flavor. Lentils, a great source of protein, fiber, and essential minerals, provide a hearty and filling base to the soup. Spinach, on the other hand, adds a vibrant green color and an extra dose of vitamins and minerals. With its rich texture, savory flavors, and numerous health benefits, lentil spinach soup is a must-try for anyone looking for a delicious and nourishing meal.

Let's cook with our recipes!

EASY SPINACH LENTIL SOUP



Easy Spinach Lentil Soup image

This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.

Provided by Maggie R.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

4 strips bacon, chopped
1 cup shredded carrots
1 large onion, chopped
1 teaspoon olive oil
6 cups chicken broth
3 cups water
1 cup salsa
16 ounces dried lentils, rinsed
1 bay leaf
1 teaspoon ground cumin
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 (10 ounce) package fresh spinach, torn
1 cup cubed potatoes

Steps:

  • Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
  • Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 59.9 g, Cholesterol 11.8 mg, Fat 5.1 g, Fiber 26.4 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 1422.3 mg, Sugar 6.2 g

SPINACH AND SAUSAGE LENTIL SOUP



Spinach and Sausage Lentil Soup image

During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. -Kalyn Gensic, Ardmore, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

1 pound bulk spicy pork sausage
1 cup dried brown lentils, rinsed
1 can (15 ounces) cannellini beans, rinsed and drained
1 carton (32 ounces) reduced-sodium chicken broth
1 cup water
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
6 cups fresh spinach (about 4 ounces)
Crumbled goat cheese, optional

Steps:

  • In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain., Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through., Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 390 calories, Fat 17g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 1242mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.

GREEN LENTIL SOUP WITH SPINACH



Green Lentil Soup With Spinach image

Provided by Moira Hodgson

Categories     dinner, easy, soups and stews, appetizer, main course

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

1 onion, chopped
2 cloves garlic, minced (green part removed)
3 stalks celery, chopped
3 tablespoons olive oil
1 10-ounce can plum tomatoes, with their juice, chopped
1 pound green de Puy lentils
6 to 8 cups chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
3/4 pound young spinach leaves

Steps:

  • Soften the onion with the garlic and the celery in the olive oil. Add the tomatoes and cook for 10 minutes, stirring. Add the lentils and the chicken stock. Bring to a boil, turn down the heat and simmer for 45 minutes. If the soup is too thick, add more stock.
  • Season to taste with salt and pepper. Add spinach leaves, stir and heat through. Serve immediately.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 711 milligrams, Sugar 5 grams

INSTANT POT GOLDEN LENTIL & SPINACH SOUP



Instant Pot Golden Lentil & Spinach Soup image

A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!

Provided by Kare for Kitchen Treaty

Categories     Main Course     Soup

Time 35m

Number Of Ingredients 13

2 teaspoons olive oil
1/2 medium yellow onion ((diced) (about 1 cup))
2 medium carrots ((peeled and diced) (about 1 cup))
1 medium stalk celery ((diced) (about 1/2 cup))
4 medium cloves garlic ((minced) (about 2 tablespoons))
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon dried thyme
1/2 teaspoon kosher salt (+ more to taste*)
1/4 teaspoon freshly ground black pepper (+ more to taste)
1 cup dry brown lentils ((rinsed well in cold water))
4 cups low-sodium vegetable broth ((one 32-ounce box))
8 ounces baby spinach ((about 6 cups))

Steps:

  • Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  • Add the lentils and pour in the broth. Stir.
  • Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.
  • The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
  • Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
  • Keeps in the refrigerator for about 3 days. Freezes well too!

Nutrition Facts : ServingSize 1.5 cups, Calories 245 kcal, Sugar 5 g, Sodium 371 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 40 g, Fiber 19 g, Protein 16 g

MEDITERRANEAN LENTIL SOUP WITH SPINACH



Mediterranean Lentil Soup with Spinach image

Make and share this Mediterranean Lentil Soup with Spinach recipe from Food.com.

Provided by PalatablePastime

Categories     Lentil

Time 8h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup green lentils or 1 cup brown lentils
2 onions, chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
1 potato, peeled and grated
1 clove garlic, minced
1 teaspoon cumin seed
1 teaspoon lemon, zest of
6 cups vegetable broth (chicken broth may be substituted)
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons lemon juice

Steps:

  • Sort lentils and rinse under cold water.
  • Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
  • Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
  • Add spinach and lemon juice and cook on HIGH for 20 minutes more.

SPINACH LENTIL SOUP



Spinach Lentil Soup image

Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.

Provided by KCORONA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11

⅓ cup uncooked white rice
⅔ cup water
1 teaspoon vegetable oil
4 ounces turkey kielbasa, chopped
1 onion, minced
1 carrot, chopped
½ teaspoon crushed red pepper flakes
6 cups water
2 cups reduced sodium chicken broth
1 cup dry lentils
1 (10 ounce) bag fresh spinach, torn

Steps:

  • In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  • Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned. Mix in onion and carrot, and season with red pepper. Cook and stir until tender. Pour in the water and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes.
  • Stir the cooked rice and spinach into the soup, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 22.7 g, Cholesterol 9.9 mg, Fat 2.4 g, Fiber 6.1 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 190.1 mg, Sugar 2.7 g

SPINACH, SAUSAGE & LENTIL SOUP



Spinach, Sausage & Lentil Soup image

Perfect for when it's cold out! I just made this with ingredients I had on hand, and it turned out delicious. It was so easy! I don't usually measure herbs and spices, but I am pretty heavy handed with them. Do it to your tastes, but generally with peppers I add about a half a teaspoon to start.

Provided by perennialtiles

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

cooking spray
1 lb Italian sausage
1 large yellow onion, chopped
4 garlic cloves, minced
5 large carrots, chopped
1 (10 3/4 ounce) box frozen chopped spinach
1 (12 ounce) bag lentils
10 cups water
2 beef bouillon cubes
1/2 teaspoon white pepper, to taste
1 bay leaf
1/2 teaspoon ground black pepper, to taste
garlic salt, to taste
1 pinch nutmeg
1 1/2 teaspoons tarragon (more to taste)
1 1/2 teaspoons oregano (more to taste)
1 tablespoon brown sugar

Steps:

  • Spray a dutch oven or large stock pot with cooking spray. Add onions, garlic and sausage. Break up sausage with wooden spoon while sausage browns. Drain off fat.
  • Add the rest of the ingredients. You don't even need to defrost the spinach. Bring to a simmer, cook till lentils are soft, about 1 hour.

LENTIL SPINACH SOUP



Lentil Spinach Soup image

Lentils are packed with protein and are an easy change of pace from beans in soup. -Margaret Wilson of Hemet, California.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 8

1/2 pound bulk Italian turkey sausage
1 small onion, chopped
4 cups water
1/2 cup dried lentils, rinsed
2 teaspoons chicken bouillon granules
1/8 teaspoon crushed red pepper flakes
1 package (10 ounces) fresh spinach, coarsely chopped
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan, cook sausage and onion until meat is no longer pink; drain. Stir in the water, lentils, bouillon and red pepper flakes. bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Stir in spinach, cook 3-5 minutes longer or until spinach is tender. Sprinkle with cheese.

Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 632mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

SPINACH LENTIL SOUP



Spinach Lentil Soup image

Sally Peters needs just a few ingredients for her hearty soup. "It's so easy and delicious," says the Liverpool, New York reader. "Add any other vegetables you'd love."

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

1 cup shredded carrots
1 large onion, chopped
1 tablespoon olive oil
6 cups water
1 jar (16 ounces) salsa
1-1/4 cups dried lentils, rinsed
3/4 teaspoon salt
1 package (10 ounces) fresh spinach, torn

Steps:

  • In a large saucepan or Dutch oven, saute carrots and onion in oil until tender. Add the water, salsa, lentils and salt. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until lentils are tender. Stir in spinach; simmer 5-10 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 208 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 17g fiber), Protein 13g protein. Diabetic Exchanges

JESSICA'S TURKISH SPINACH AND LENTIL SOUP



Jessica's Turkish Spinach and Lentil Soup image

This is my variation of a soup recipe from Sundays at Moosewood. It's always a hit when I make it and I once even had an offer to package it and sell it in a New York City coffee shop.

Provided by jessica327

Categories     Spinach

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 cup dried lentils
5 cups water or 5 cups really good beef stock
1 teaspoon salt
1/4 cup olive oil
2 cups roughly chopped onions
3 garlic cloves, pressed
1 teaspoon cayenne pepper
2 bay leaves
1 tablespoon ground cumin
1 teaspoon ground coriander
1 (28 ounce) can whole tomatoes
1/2 teaspoon hot chili powder
2 (10 ounce) packages whole frozen leaf spinach or 2 (10 ounce) packages fresh Baby Spinach
salt & pepper
2 slices bacon, chopped (optional)
1 cup sour cream (optional) or 1 cup Greek yogurt (optional)

Steps:

  • Rinse lentils and bring to a boil in 5 cups salted water or stock. Once boiling, reduce heat and simmer, covered for 40 minutes.
  • While lentils boil, in a separate stock pot, heat olive oil over medium heat and sauté onions and the optional bacon. When the onions just begin to soften, add garlic, cayenne, bay leaves, cumin, coriander and chili powder. Cook for a few minutes, but don't allow garlic to brown.
  • Add tomatoes and crush with a spoon to your desired consistency. If lentils are ready, add them to the tomato mixture now. If not, take tomatoes off heat and wait for lentils.
  • Once lentils have been added to the tomatoes, simmer for 15 minutes over medium heat. Add salt and pepper to taste. You may also want to add some more spices if you like a little more kick to it.
  • Add frozen spinach and cook another five minutes. If using fresh spinach, only cook for two minutes.
  • If wanted, serve with a dollop of Greek yogurt or sour cream.
  • The lentils do soak up a lot of liquid, so for reheating, you may need to add more stock.

MEDITERRANEAN TOMATO LENTIL SOUP WITH SPINACH & KALAMATA



Mediterranean Tomato Lentil Soup With Spinach & Kalamata image

Make and share this Mediterranean Tomato Lentil Soup With Spinach & Kalamata recipe from Food.com.

Provided by sofie-a-toast

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 shallot, thinly sliced
3 garlic cloves, minced
1 teaspoon dried thyme
1 tablespoon paprika
1 cup dried brown lentils (or green lentils)
5 cups vegetable broth
fresh black pepper
1 (24 ounce) can fire-roasted tomatoes, with juice
4 cups fresh Baby Spinach (or chopped spinach)
2/3 cup kalamata olive, roughly chopped

Steps:

  • Preheat a 4-quart soup pot over medium high heat. Saute shallots in oil until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.
  • Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.
  • Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!

LEBANESE SPINACH AND LENTIL SOUP



Lebanese Spinach and Lentil Soup image

This has fantastic flavor--absolutely love this. Feel free to substitute fresh chard for the spinach or mint for the cilantro. Serve with tzatziki and bread and/or a tomato salad. I used fresh spinach and doubled the recipe. Recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories     Lentil

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

canola oil or olive oil
1 large onion, finely chopped
4 garlic cloves, minced
3 cups water
4 cups chicken stock or 4 cups vegetable stock
1 cup lentils (French blue ones are nice or green)
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
10 ounces frozen spinach, thawed
3 ounces vermicelli, broken (or other fine pasta)
1/2-1 lemon
salt
pepper
1/4 cup cilantro, chopped

Steps:

  • In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes.
  • Add the garlic and cook for 1 more minute.
  • Add the water, stock, lentils, and spices, and bring to a simmer.
  • Cook, covered, until the lentils are tender, 30 to 40 minutes.
  • In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible.
  • In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp.
  • Transfer the cooked spinach to a plate and set aside.
  • Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes.
  • Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper.
  • Add more lemon if you like, or pass around wedges at the table.
  • Ladle into bowls and top with cilantro.

SPINACH AND LENTIL SOUP



Spinach and Lentil Soup image

Provided by Charleen Borger

Categories     Soup/Stew     Tomato     Vegetable     Quick & Easy     High Fiber     Spinach     Lentil     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

5 cups (about) canned beef broth
1 cup lentils
2 tablespoons olive oil
1 large onion, chopped
1 small green bell pepper, chopped
1 celery stalk, chopped
1 8-ounce can tomato sauce
1/4 cup purchased salsa
1 10-ounce package frozen chopped spinach, thawed, drained

Steps:

  • Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.
  • Meanwhile, heat olive, oil in heavy large skillet over medium-high heat. Add onion, bell pepper and celery and sauté until tender, about 10 minutes.
  • Add onion mixture to lentils. Stir in tomato sauce and salsa. Simmer over medium-low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until heated through, about 2 minutes. Season soup to taste with salt and pepper.

IRON SOUP (SPINACH AND LENTIL WITH A PUNCH)



Iron Soup (Spinach and Lentil With a Punch) image

As an anemic, I try to keep my iron up by eating the right food, rather than supplementation. This soup is a variant on a basic spinach and red lentil soup (thanks, English_Rose!) with extra ingredients chosen for their high iron content. If you love Indian food, you'll love this soup! I happened to make it after having boiled a beet, so instead of vegetable stock, I used the water from the beet, which added a nice extra flavour. (NB: an iron-rich diet should be undertaken with advice from a professional.)

Provided by DenaP

Categories     Asian

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
5 cups vegetable stock (or other liquid of choice)
2 cups red lentils, rinsed
1 bunch spinach, ends trimmed, washed, coarsely chopped
1 cup frozen cauliflower
1 cup frozen broccoli
1 cup firm tofu, cubed
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon coriander
salt

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
  • Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
  • Add the stock/liquid and and lentils to the pan.
  • Bring to the boil. Reduce heat.
  • Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
  • Add spinach. Cook until spinach wilts.

CURRIED LENTIL SOUP WITH SPINACH



Curried Lentil Soup With Spinach image

One of my favorite soups. It's tasty and easy to make. From Williams-Sonoma Collection "Healthy First Courses": For a vegetarian version, replace beef stock with vegetable stock. For a creamier soup, puree half of it in a food processor or blender and stir back into the pot.

Provided by Enduring Gastronomy

Categories     Lentil

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons olive oil
1 yellow onion, chopped
1 celery, sliced
1 carrot, peeled and quartered lengthwise, sliced
2 garlic cloves, minced
1 bay leaf
6 ounces canned tomatoes, diced with juice
2 teaspoons curry powder
1 1/2 cups brown lentils, picked over and rinsed
6 cups beef stock
1 cup fresh spinach leaves, coarsely chopped
salt & freshly ground black pepper

Steps:

  • In a large pot over medium heat, warm olive oil.
  • Add onion, celery, carrot, garlic, and bay leaf. Saute until softened (about 5 minutes).
  • Add tomatoes with juice, curry powder, lentils, and beef stock.
  • Bring to a simmer. Cover partially and cook over medium-low heat until lentils are tender, stirring occasionally (about 30 minutes).
  • Remove and discard bay leaf.
  • Add salt and pepper to taste. Stir to mix well.
  • Place spinach leaves into individual serving bowls.
  • To serve, ladle soup into bowls with spinach.

Nutrition Facts : Calories 178.9, Fat 3.5, SaturatedFat 0.6, Sodium 629.2, Carbohydrate 25.5, Fiber 11.9, Sugar 2.3, Protein 12

LENTIL AND SPINACH SOUP



Lentil and Spinach Soup image

When we lived in Houston we ate often at a restaurant called "Gyro, Gyro". The family that owned it was Middle Eastern and made the most delicious lentil soup I ever tasted. Sadly, the restaurant burned and never re-opened. I have searched and searched for a recipe similar to the one that they used. I have not found anything....

Provided by Avery Davis-Fletcher

Categories     Other Soups

Time 1h45m

Number Of Ingredients 15

1 lb dried lentils (i used green.)
8 c beef broth (you may also substitute chicken or vegetable broth.)
2 c water
1 medium onion (may use large if desired)
4 Tbsp extra virgin olive oil
4 clove garlic - smashed but still whole
1 can(s) (15 ounces) crushed or diced tomatoes
2 bay leaves
4 Tbsp butter
1 box (10 ounces) frozen spinach
1 Tbsp cumin
salt and pepper to taste
1-2 small chilis (optional) thinly sliced
1 bunch cilantro, fresh (for garnish)
1 pkg frozen, sliced carrots (10 - 13 ounces) (you may certainly use fresh, grated carrots; i just did not have any on hand when i wrote the recipe.)

Steps:

  • 1. Pick over and wash your lentils.
  • 2. Place beef broth, water, and lentils in a dutch over over a medium heat. Do not cover yet.
  • 3. Slice onion very thin. Put half of the raw onion into the pot with the lentils.
  • 4. Put 2 tablespoons of butter and 2 tablespoons of olive oil in a small skillet and heat. Cook the rest of the onion until crispy and add to the lentils and broth. Use a slotted spoon and do NOT add the olive oil and butter to the soup mixture.
  • 5. Smash the garlic cloves slightly to remove the skin, cut off the stem end and place in soup pot.
  • 6. Add a 15 ounce can of crushed or diced tomatoes. Do not drain if using crushed. Drain if using diced.
  • 7. Add 2 whole bay leaves.
  • 8. Add the remaining 2 tablespoons of butter to the pot.
  • 9. Add salt and pepper to taste.
  • 10. Add 10 ounces of frozen spinach to the pot.
  • 11. Cook on low heat, covered, until lentils begin to soften.
  • 12. Once lentils have begun to soften, add carrots.
  • 13. Add very thinly sliced chilis if desired.
  • 14. Serve using the remaining olive oil, the cilantro, and sour cream, if desired, as garnish.
  • 15. This is great with crisped pita bread as a side dish. I drizzle mine with olive oil and crisp it in the oven. Then, we dip it into the soup as we eat.

LENTIL SPINACH SOUP



Lentil Spinach Soup image

I made this up when a restaurant that served something very similar closed. I usually use Cavender's Greek Seasoning Blend instead of salt.

Provided by Dixie_Amazon

Categories     Vegetable

Time 1h21m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 medium onions, chopped
1 garlic clove, chopped
1 tablespoon olive oil
8 ounces dried lentils
1 teaspoon lemon, zest of
1 tablespoon lemon juice
10 ounces frozen spinach
7 cups water or 7 cups stock

Steps:

  • Sautee onions and garlic in oil in 3 quart saucepan over med. heat until onions are tender. Stir in water (or stock), salt and lentils. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in lemon peel, lemon juice and spinach. Cover and simmer until spinach is tender, about 5 minutes. A serving is about 1 1/4 cup.

Nutrition Facts : Calories 276.6, Fat 4.5, SaturatedFat 0.6, Sodium 76.1, Carbohydrate 43, Fiber 20.5, Sugar 4.1, Protein 18.1

LENTIL-SPINACH SOUP



LENTIL-SPINACH SOUP image

Categories     Bean

Number Of Ingredients 14

1 c. green or brown lentils, cleaned and rinsed
1 bay leaf
1 celery stalk, diced into 1/4 inch squares
7 c. water
salt
3 tbsp. olive oil
1 lg. red onion, finely diced
2 cloves garlic, minced
3 tbsp. parsley, chopped
3 med. tomatoes, fresh or canned, peeled, seeded and chopped; juice reserved
1 bunch spinach (about 1 lb), stems removed and leaves washed (or a 1 lb. bag of baby spinach)
red wine vinegar, to taste
pepper
asiago or parmesan cheese, grated

Steps:

  • Put the lentils, bay leaf, and celery in a soup pot with the water, the reserved juice from the tomatoes and 1/2 tsp. salt. Bring to a boil and scoop off any foam that forms on the surface; then lower the heat to a slow boil. While the lentils are cooking, heat the oil in a skillet and add the onion and 1/2 tsp. salt; cook briskly for a few minutes, lower the heat, and stir in the garlic and parsley. Continue cooking until the onion is soft. Add the tomatoes and cook for 5 minutes, then combine with the cooking lentils. Cut the spinach leaves into 1/2 inch stips (if using baby spinach leaves, you can leave them whole); there should be about 4 cups. When the lentils are soft, stir in the spinach by handfuls. Once it has cooked down, thin the soup, if necessary, by adding more water and taste for salt. Simmer the soup 5 minutes; then add vinegar to taste, to brighten the flavors. Serve with freshly ground black pepper and Asiago or Parmesan cheese.

MOM'S LENTIL-SPINACH SOUP



MOM'S LENTIL-SPINACH SOUP image

Categories     Bean

Yield 4-6 people

Number Of Ingredients 14

1C uncooked green or brown lentils, cleaned and rinsed
1 bay leaf
1 celery stalk, diced into 1/4" squares
7C water
Salt
3T olive oil
1 large red onion, finely diced (MOM: "1/2C or less")
2 cloves garlic, minced
3T parsley, chopped
3 medium tomatoes, fresh or canned, peeled, seeded and chopped; juice reserved. (MOM leaves this out)
1 bunch spinach (about 1 pound), stems removed and leaves washed (MOM uses chard in place of spinach)
Red wine vinegar or sherry vinegar to taste (MOM leave this out when she swaps Spinach for Chard)
Pepper
Asiago or Parmesan cheese, grated, or creme fraiche

Steps:

  • 1. Put the lentils, bay leaf, and celery in a soup pot with the water, the reserved juice from the tomatoes and 1/2t salt. 2. Bring to a boil and scoop off any foam that forms on the surface; then lower the heat to a slow boil. 3. While the lentils are cooking, heat the oil in a skillet and add the onion and 1/2t salt; cook briskly for a few minutes, lower the heat, and stir in the garlic and parsley. Continue cooking until the onion is soft but not browned. 4. Add the tomatoes and cook for 5 minutes, then combine with the cooking lentils. 5. Cut the spinach leave into 1/2" strips, there should be about 4 cups. When the lentils are soft, stir in the spinach by handfuls. 6. Once it has cooked down, thin the soup, if necessary, by adding more water, and taste for salt. 7. Simmer the soup 5 minutes, then add vinegar to taste, to brighten the flavor. Serve with freshly ground black pepper and Asiago or Parmesan cheese, and a spoonful of creme fraiche. This soup would be nicely complimented by a chardonnay.

Tips:

  • Use a variety of lentils for a more complex flavor.
  • Don't overcook the lentils, or they will become mushy.
  • Add a squeeze of lemon juice or a dollop of yogurt for a bit of tang.
  • Serve with a side of crusty bread or crackers for dipping.
  • For a thicker soup, purée a portion of the soup in a blender before adding it back to the pot.
  • To make the soup ahead of time, cook the lentils and vegetables according to the recipe. Then, let the soup cool completely and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.

Conclusion:

Lentil spinach soup is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It's a great way to use up leftover lentils, and it's also a good source of protein, fiber, and vitamins. With so many variations to choose from, there's sure to be a lentil spinach soup recipe that everyone will love.

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