Spinach and Lentil Soup

Spinach and Lentil Soup

Ready in 45 minutes
13 review(s) averaging 4.1. 100% would make again

Top-ranked recipe named "Spinach and Lentil Soup"

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Try this Spinach and Lentil Soup recipe, or contribute your own. "Tomato" and "Lemon" are two tags used to describe Spinach and Lentil Soup.

"Delicious! Surprisingly flavorful and easy. I made two substitutions since I was working from what was in the house, and it came out beautifully: I used split peas (with appropriate alterations to soaking/cooking) instead of lentils, and a can of tomato sauce instead of the tomato paste. Otherwise I followed as directed, and the results are fantastic!"

- Errantdreams

Ingredients

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1 cup Brown lentils
1 pound Fresh spinach
1 Onion; chopped
1/4 cup olive oil
2 tablespoon Tomato paste
1 Bay leaf
4 cups Water
2 cloves Garlic; crushed
1 teaspoon Cumin
1 teaspoon Coriander
1 teaspoon Thyme
1/4 cup Chopped parsley
Salt
Pepper
juice of 1 medium lemon

Original recipe makes 4 Servings

Servings  

Preparation

Wash and soak fresh lentils in 2 quarts cold water for 1 1/2 hours.

Cook in 4 cups water until almost tender (about 1 to 1 1/2 more hrs on medium-low heat).

Carefully wash, drain, stem and chop spinach. Heat olive oil and saute onion and garlic.

Add to lentil broth, rinsing saute pan with a little broth to save oil and garlic remaining in pan. Add to soup pot with tomato paste, lemon, parsley and the remaining ingredients. Simmer for 20 minutes. Add Spinach. Check seasonings. Serve hot with additional lemon.

Notes

Inexpensive, delicious and filling soup. Tonight I am pairing this with Greek Salad 3 and Hummous with Pita Bread for a springtime Greek meal.

Verified by stevemur
Calories Per Serving: 283 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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Don't add the spinach and simmer for 20 minutes! Wait until the end to add the spinach. It only needs to 'cook' for 30 seconds or a minute until it turns bright green.
Nikhomemadegood 1 year ago
Very good, filling, and heathy soup. Easy to make and stores in the frig well.
RickB1948 1 year ago
This recipe is fantastic if you saute' in some olive oil , dice carrot, onion and celery then cook as directed. Success!
mybigfruit 1 year ago
I didn't have time to soak the lentils so I just cooked everything together with 1 cup or more of added broth and more of the tomato paste.
kcmoore 1 year ago
I made this with precooked leftover lentils and it still came out yummy!
Busyoregonmom 2 years ago
Delicious! I lost my old Betty Crocker lentil soup recipe from the '70's, and found this one, and it's much more pleasing to my now more sophisticated and Indian-appreciative palate. Highly recommended.
TxBluestocking 2 years ago
Mmm. Used chicken stock instead of water, threw in a pkg of (6) hot italian sausages when the lentils first cooked, then skinned them, diced them small, and re-added them at the end. Mmm.
Maxedebj 2 years ago
Delicious! Surprisingly flavorful and easy. I made two substitutions since I was working from what was in the house, and it came out beautifully: I used split peas (with appropriate alterations to soaking/cooking) instead of lentils, and a can of tomato sauce instead of the tomato paste. Otherwise I followed as directed, and the results are fantastic!
Errantdreams 4 years ago
Even when I missed the coriander, this plate was very good!!
Senorarturo 4 years ago
My wife wasn't too sure about this one. After a taste she was happy I made it. Even when I missed the coriander, it was very good!!
Senorarturo 4 years ago
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