Spinach Salsa Lentil Soup Food

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.

SPINACH SALSA LENTIL SOUP

Steps:

• In large saucepan, saute carrots and onion in olive oil until tender.
• Stir in 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 and simmer for 5-10 minutes longer, until spinach is wilted.

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.

CURRIED SPINACH & LENTIL SOUP

Steps:

• Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat.
• Put the coriander, remaining oil and garlic, the cashews and lemon zest in a food processor and blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
• Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into a blender and blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
• Ladle the soup into bowls and top with generous dollops of the cashew chutney.

MEDITERRANEAN LENTIL SOUP WITH SPINACH

Steps:

• Sort lentils and rinse under cold water.
• Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
• Add spinach and lemon juice and cook on HIGH for 20 minutes more.

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.

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.

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 LENTIL SOUP

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.