Greek Lentil And Spinach Soup With Lemon Food

GREEK LENTIL SOUP

Greek Lentil Soup image

Make and share this Greek Lentil Soup recipe from Food.com.

Provided by PalatablePastime

Categories Spinach

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chopped celery
1 cup finely chopped carrot
1 1/2 cups chopped onions
8 cups water
24 ounces beef stock or 24 ounces broth
2 cups dry lentils, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
1 1/2 teaspoons chopped mint (optional)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed

Steps:

In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
Add the water, stock, and the rinsed lentils.
Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
Stir in the spinach and simmer uncovered for 15-20 minutes more.
Re-check seasoning before serving.

Nutrition Facts : Calories 234, Fat 2.8, SaturatedFat 0.5, Sodium 518.4, Carbohydrate 38, Fiber 17.6, Sugar 4.7, Protein 15.8

GREEK LENTIL AND SPINACH SOUP WITH LEMON

Greek Lentil and Spinach Soup With Lemon image

Adapted from "The Dairy Hollow House Soup and Bread Cookbook" by the indomitable Crescent Dragonwagon (not her birth name, obviously). I use a sweet potato instead of the butternut, as I am more likely to have those on hand and they are easier to peel and to scale down for fewer servings. I also use homemade chicken stock in lieu of veggie stock, as my freezer is always loaded with it, but you would get good results even with plain water. Use chard in place of spinach, if you like. Serve as an entree with a Greek salad and some good bread. NOTE: when I first made this, I weighed out a pound of mixed colors of lentils, in an effort to use some up. It came out VERY thick, like porridge, so I had to add extra liquid. For that reason, I recommend using less than the pound of lentils called for; somewhere between 1/2 and 3/4 pound should work well.

Provided by zeldaz51

Categories Spinach

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 lb lentils, washed and picked over
10 cups vegetable stock
1 fresh jalapeno, seeded and minced
2 teaspoons white coriander seeds
1 1/2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
2 small potatoes, scrubbed and diced
10 ounces fresh spinach, well washed, stems removed and chopped
2 1/2 cups peeled and cubed butternut squash
1 tablespoon olive oil
1 large onion, chopped
2 celery ribs, with leaves, sliced
3 large garlic cloves, peeled and finely chopped
salt, to taste
1/3 cup fresh lemon juice
paper-thin slices lemon, for garnish

Steps:

In a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. Bring to a boil, then turn down heat to very low and let simmer, partially covered, about 30 minutes.
Add potatoes and spinach, cover again and let simmer another 15 minutes. Add the butternut squash. Cover again and let simmer while you do the next step.
Heat the olive oil in a skillet and add the onion and sauté until it starts to soften, about 3 minutes. Add the celery and garlic and sauté another 3 minutes, stirring often. Add this mixture to the soup; deglaze the skillet with a little soup and add the pan contents to the pot. Add salt, taste for seasoning.
Just before serving, add the lemon juice, stir well and taste again for seasoning. Serve hot with a lemon slice floating on top of each bowl of soup.

Nutrition Facts : Calories 319.1, Fat 4.8, SaturatedFat 0.7, Sodium 92.8, Carbohydrate 58.6, Fiber 16.2, Sugar 7.6, Protein 16.2

LEMON LENTIL SOUP

Lemon Lentil Soup image

The original Greek recipe is rich, lemony, and satisfying but so is this version with fresh lemons, cashew cream, and hearty red lentils.

Provided by AR Cook

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

cooking spray
4 carrots, peeled and chopped
2 stalks celery, chopped
¾ teaspoon ground coriander
4 cups vegetable broth
1 cup red lentils, rinsed and drained
¼ cup fresh lemon juice
3 tablespoons unsalted raw cashews
1 ½ cups chopped spinach
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Steps:

Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.
Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes more.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 29 g, Fat 3.1 g, Fiber 7.3 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 390.7 mg, Sugar 5.7 g

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

Ingredients

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

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GREEK LENTIL & SPINACH SOUP WITH LEMON | SHE'S NOT …

2022-05-23 Bring to a boil over medium-high heat, then reduce heat to low and simmer, partly covered for 30 minutes. Test the lentils as they should be soft …
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In a large soup pot or Dutch oven, combine lentils, vegetable broth (or water), jalapeño pepper, coriander seeds, cumin, turmeric, oregano and bay leaves.
Bring to a boil over medium-high heat, then reduce heat to low and simmer, partly covered for 30 minutes. Test the lentils as they should be soft after 30 minutes.
Add the butternut squash, potatoes and spinach and cook over low heat another 15-20 minutes. (Cooking too high will result in the vegetables to be mushy).

Greek Lentil And Spinach Soup With Lemon Food

GREEK LENTIL SOUP

Make and share this Greek Lentil Soup recipe from Food.com.

GREEK LENTIL AND SPINACH SOUP WITH LEMON

LEMON LENTIL SOUP

The original Greek recipe is rich, lemony, and satisfying but so is this version with fresh lemons, cashew cream, and hearty red lentils.

LENTIL SPINACH SOUP

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

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