Green Lentil Soup With Spinach
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1onion, chopped
- 2cloves garlic, minced (green part removed)
- 3stalks celery, chopped
- 3tablespoons olive oil
- 110-ounce can plum tomatoes, with their juice, chopped
- 1pound green de Puy lentils
- 6 to 8cups chicken stock, preferably homemade
- Coarse salt and freshly ground pepper to taste
- ¾pound young spinach leaves
Nutritional analysis per serving (10 servings)
279 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 17 grams protein; 711 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Season to taste with salt and pepper. Add spinach leaves, stir and heat through. Serve immediately.
- A little creme fraiche can be spooned into each person's bowl just before the soup is served.
Private Notes
Comments
Easy recipe. Onion should be largest possible. Change recipe to include 2 carrots, 6 celery stalks, 6 garlic cloves, 4 sweet all beef Sausages. I used Jax sausages. Made this yesterday. Thick hearty dinner.
Excellent, but I felt like I missed something. I forgot the spinach! Even without, an excellent soup. A little harissa and creamy yogurt sealed the deal. I'll add the spinach to the leftovers.
If you like progresso lentil soup, you'll love this. Tomato makes it brighter and of course less salty. This will be a go to staple in my soup repertoire. Flavorful But not too much sonfir sensitive palette kids.
Excellent soup. I added extra onions and garlic. Also, instead of the crème fraîche, added red crush peppers! This is a keeper :)
Kind-a bland so added lots of spices: cumin, ginger, cardamom, cinnamon, cayenne, turmeric - like an Indian dal soup. Oh, and frozen chopped kale along with the spinach, and black beans because my husband loves them. It became a good, thick soup.
I added fresh sprigs of thyme and rosemary and 2 carrots. I use a food processor to slice up the onions, garlic, carrots and celery and this saves lots of time. This is something I now make every Sunday night and have for lunch during the week. Thank you NYTC!