Lentil and Spinach Soup Recipe

Name: Lentil and Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups dried brown lentils; 7 cups water; 2 garlic cloves; 1 teaspoon coarse salt; ¾ cup onion, chopped; 14-½ cup oil; 8 spinach leaves; 2 -4 stalks spinach (use leaves in another dish); ½ cup lemon juice; 1 teaspoon cornstarch (optional); 1 stalk celery, chopped finely

Servings: persons

1 ½ cups dried brown lentils
7 cups water
2 garlic cloves
1 teaspoon coarse salt
¾ cup onion, chopped
14-½ cup oil
8 spinach leaves
2 -4 stalks spinach (use leaves in another dish)
½ cup lemon juice
1 teaspoon cornstarch (optional)
1 stalk celery, chopped finely

1
Sort and rinse the lentils in a large bowl discarding any debris or damaged legumes.
2
Place the lentils in a large pot with the water.
3
Bring the water to a boil, reduce to a simmer and cover.
4
Cook for 25-30 minutes until lentils are tender but still retain their shape.
5
Finely mince the garlic and create a paste by mashing it with the salt using a mortar or the back of a large knife.
6
In a separate pan, brown the chopped onions in the oil.
7
Add the spinach leaves and stalks, as well as the garlic paste.
8
Simmer over low heat until the spinach is wilted.
9
Bring the lentils back to a boil and add the onion spinach mixture and the celery.
10
Turn the heat down again and simmer for 5 minutes.
11
If you would like a thin soup, add the lemon juice alone.
12
For a thicker soup, whisk the cornstarch into the lemon juice before adding.
13
If adding cornstarch be certain to simmer a few additional minutes until soup thickens.

3345

kcal

Calories

350

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups dried brown lentils, 7 cups water, 2 garlic cloves, 1 teaspoon coarse salt, and more.

Yes, Lentil and Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil and Spinach Soup

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