Lentil Spinach Soup Food

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.

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!).

SPINACH AND SAUSAGE LENTIL SOUP

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.

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.

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

CHILLED LENTIL SOUP WITH SPINACH

Steps:

• In large stock pot, heat olive oil and sauté onion, celery, and garlic until limp.
• Add lentils and broth; bring to a boil.
• Reduce heat and simmer, covered, 1 hour or until lentils are tender.
• Cool slightly.
• Using blender, puree soup in batches; return to stock pot.
• Rinse spinach in colander and squeeze out as much moisture as possible.
• Add spinach to soup, stirring to combine completely.
• Place in non-reactive (glass or plastic) container and chill, covered, in refrigerator.
• Serve cold or at room temperature.

GREEN LENTIL SOUP WITH SPINACH

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.

CURRIED LENTIL AND SPINACH SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
• Ladle soup into bowls. Top each serving with spoonful of yogurt.

CREAMY LENTIL & SPINACH SOUP WITH BACON

Steps:

• Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
• Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
• Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.