Best 8 Moms Lentil Spinach Soup Recipes

EASY SPINACH LENTIL SOUP

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.

LENTIL SPINACH SOUP

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.

MOM'S LENTIL-SPINACH SOUP

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.

SPINACH LENTIL SOUP

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.

MY MOM'S LENTIL SOUP

Steps:

• Combine all but brown sugar after adding cold water to cover. Simemr about 2 hours. After simmering, add your brown sugar. If it does not taste sweet enouph to you add a little more brown sugar. Remove hocks, cool, take off meat and add to soup.

HEARTY LENTIL SOUP WITH SPINACH - VEGETARIAN VERSION

Steps:

• Heat olive oil at medium-high heat.
• Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
• Add garlic and cook until fragrant (30 seconds).
• Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
• Stir in lentils, salt and pepper to taste.
• Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
• Uncover, add vegetable broth and water.
• Bring to a boil, cover partially, and reduce heat to low.
• Simmer until lentils are tender but not mushy (30-35 minutes).
• Discard bay leaf.
• Puree 3 cups soup in blender until smooth, then return puree to pot.
• Stir in spinach until wilted.
• Serve! (or place in plastic containers for work!).

RED LENTIL SOUP WITH SPINACH

Steps:

• Heat oil until hot, add carrots, garlic and onion and cook about 6-8min until lightly browned and tender
• Add chopped tomatoes, lentils, chicken stock, tomato puree, pepper, salt, chili and heat to boiling. Reduce heat to low and simmer 8-10 min or until the lentils are soft
• Stir in the spinach
• If you like it smooth, you can put it in the blender or serve it just like that

SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)

Steps:

• Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
• Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
• Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.