EASY SPINACH LENTIL SOUP
This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.
Provided by Maggie R.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 59.9 g, Cholesterol 11.8 mg, Fat 5.1 g, Fiber 26.4 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 1422.3 mg, Sugar 6.2 g
SPINACH LENTIL SOUP
Sally Peters needs just a few ingredients for her hearty soup. "It's so easy and delicious," says the Liverpool, New York reader. "Add any other vegetables you'd love."
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 208 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 17g fiber), Protein 13g protein. Diabetic Exchanges
HEARTY LENTIL SOUP WITH SPINACH - VEGETARIAN VERSION
I usually make this with bacon, but I can't eat meat on my current restricted diet, so I've tossed that smoky slab and added some other stuff! I've also almost doubled the original amounts of original recipe - I can't make small batches of soup! I pack it up in plastic containers and take them to work. *Please note that preparation time may vary. I'm a slow chopper and I accounted for that in the given time below!
Provided by e.kopeczky
Categories Lentil
Time 1h15m
Yield 3-4 Quarts, 8-12 serving(s)
Number Of Ingredients 14
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!).
Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 1, Sodium 215.3, Carbohydrate 21.9, Fiber 7.5, Sugar 6.7, Protein 7.1
TURKISH SPINACH AND LENTIL SOUP
Make and share this Turkish Spinach and Lentil Soup recipe from Food.com.
Provided by Carole Reu
Categories Lentil
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the lentils.
- Bring them to a boil in the beef broth.
- Reduce heat and simmer, covered, for 40 minutes.
- Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur.
- Stir the mixture on medium heat until the onions and bulgur are lightly browned.
- Mix in the parsley and tomatoes.
- When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.
- Simmer the soup for 15 minutes.
- Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
- Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
- Garnish with more fresh parsley.
- NOTES : Serve this soup with crusty bread.
- Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.
Nutrition Facts : Calories 151.8, Fat 7.2, SaturatedFat 1, Sodium 368.3, Carbohydrate 19.1, Fiber 5.4, Sugar 4.4, Protein 4.8
SPINACH AND LENTIL SOUP
Provided by Charleen Borger
Categories Soup/Stew Tomato Vegetable Quick & Easy High Fiber Spinach Lentil Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.
- Meanwhile, heat olive, oil in heavy large skillet over medium-high heat. Add onion, bell pepper and celery and sauté until tender, about 10 minutes.
- Add onion mixture to lentils. Stir in tomato sauce and salsa. Simmer over medium-low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until heated through, about 2 minutes. Season soup to taste with salt and pepper.
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
CREAMY LENTIL & SPINACH SOUP WITH BACON
A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 479 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium
RED LENTIL SOUP WITH SPINACH
Very healthy and quick dish
Provided by u16ds8
Time 30m
Yield Serves 4
Number Of Ingredients 0
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
LENTIL SPINACH SOUP
Lentils are packed with protein and are an easy change of pace from beans in soup. -Margaret Wilson of Hemet, California.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 5 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 632mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
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SPINACH AND LENTIL SOUP RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Lunch
- Put the lentils in a large saucepan and cover with cold water. Bring to the boil over medium—high heat, then reduce the heat and simmer for 10 minutes. Drain and return to the saucepan. Add the stock and 500 ml (17 fl oz/2 cups) of water and bring to the boil. Reduce the heat to medium and simmer for 15 minutes.
- Meanwhile, gently heat 2 tablespoons of the oil in a heavybased frying pan. Add the onion, fennel, carrot, fennel seeds and cayenne pepper. Lightly crush the bay leaves in your hand and add them to the pan. Sauté over low heat for 5 minutes, or until the onion is translucent but not browned. Stir through the tomato paste. Add the onion mixture to the lentils and simmer, partially covered, for 20 minutes, or until the lentils and vegetables are tender.
- Gently heat the remaining oil in a frying pan over low heat. Add the garlic and 2 handfuls of the spinach and cook, stirring, for 2–3 minutes, or until the spinach has wilted. Add the paprika. Add the spinach mixture to the soup and simmer for 2 minutes.
- Remove the saucepan from the heat and discard the bay leaves. Transfer half the soup to a blender or small processor fitted with the metal blade. Whizz for 30 seconds, or until smooth. Return the puréed soup to the saucepan and add the remaining spinach. Season to taste. Drizzle with extra virgin olive oil and sprinkle with freshly ground black pepper.
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