Lentil-Spinach Soup Recipe

Name: Lentil-Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.

209

kcal

Calories

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 14 ingredients. The key ingredients include: 1 c. green or brown lentils, cleaned and rinsed, 1 bay leaf, 1 celery stalk, diced into 1/4 inch squares, 7 c. water, and more.

Yes, Lentil-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-Spinach Soup

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