SPINACH LENTIL SOUP RECIPE RECIPES

Name: Easy Spinach-Lentil Soup
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 small onion, diced; 3 cloves garlic, minced; 2 tsp. cumin; 1 tsp. coriander; 1/4 tsp. crushed red pepper flakes, plus more if desired; kosher salt; Freshly ground black pepper; 1 14-oz. can diced tomatoes, with juices; 10 oz. lentils; 2 tsp. fresh thyme; 4 c. vegetable broth; 4 c. baby spinach

BEST LENTIL SOUP RECIPE-HOW TO MAKE LENTIL SOUP-DELISH.COM

Best Lentil Soup Recipe-How to Make Lentil Soup-Delish.com image

Upgrade your weeknight dinner with this easy Lentil Soup recipe.

Provided by Anna Watson Carl

Categories dinner main dish soup

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 15

Ingredients

2 tbsp. extra-virgin olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion, diced
3 cloves garlic, minced
2 tsp. cumin
1 tsp. coriander
1/4 tsp. crushed red pepper flakes, plus more if desired
kosher salt
Freshly ground black pepper
1 14-oz. can diced tomatoes, with juices
10 oz. lentils
2 tsp. fresh thyme
4 c. vegetable broth
4 c. baby spinach

Steps:

In a large pot over medium-high heat, heat olive oil. Add carrots, celery, and onion and cook until beginning to soften, 5 minutes. Add garlic, cumin, coriander, and red pepper flakes, and cook 1 minute, stirring constantly, then season with salt and pepper.
Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil. Reduce heat, cover partially, and simmer until lentils are tender and soup has thickened, 20 minutes. (If most of liquid has been absorbed, add in ½ to 1 cup more water.)
Stir in spinach and continue cooking until wilted, 2 minutes, then season with salt and pepper.

PRESSURE COOKER LENTIL SOUP RECIPE - FOOD.COM

Pressure Cooker Lentil Soup Recipe - Food.com image

This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 large onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon ground cumin
8 cups vegetable broth
1 cup dry lentils, rinsed and picked
2 bay leaves
5 ounces fresh spinach (optional)
salt and pepper

Steps:

In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
Add the carrots and celery and saute for a minute or two.
Add the ground cumin and stir well.
Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
Cook for 20 minutes.
Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
Remove the bay leaves.
If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
Season with salt and fresh ground pepper to taste.

Nutrition Facts : Calories 258.9, FatContent 7.5, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 42.2, CarbohydrateContent 35.4, FiberContent 16.3, SugarContent 3.6, ProteinContent 13.3

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