Lentil Spinach Soup ~ Hello friends! Here is a simple soup loaded with lentils and spinach that is so light and comforting, it makes a perfect meal to come home to. A healthy soup you can have all week long is made with a few fresh vegetables, some vegetable stock, dried lentils and fresh baby spinach.
So easy! Lentils cook up very quickly, they practically cook by themselves the longer they sit on the stove. Both lentils, spinach and carrots are low in calories, but extremely high in nutrition.
Lentils are a good source of potassium, calcium, zinc, niacin and vitamin K, and are particularly rich in dietary fiber, while spinach is packed with vital nutrients such as iron and beta-carotene. They are considered to be among the “power-foods” these days. And, adding in some carrots, celery, onions and garlic doesn’t hurt either.
Lentil Spinach Soup is triple delicious and triple good for everyone! Hope you’ll try this one.
Here’s a kitchen tip: If you are cooking this soup early in the day, simmer the lentils for only 15 minutes. Then turn off the heat, and leave it covered while it sits on the stove. When you are ready to reheat the soup before dinner, and while reheating, add the spinach for the very last few minutes before serving.
Lentil Spinach Soup
- 2 Tbsp. olive oil
- 1 medium yellow onion – diced
- 4 garlic cloves
- 2 carrots – thinly sliced
- 2 celery stalks – thinly sliced
- 1/8 tsp. crushed red pepper flakes
- 1 tsp. salt
- 4 cups (32 ounce) low-sodium vegetable stock
- 4 cups of water
- 1 (16 ounce) package dried lentils (about 2+1/2 cups)
- 2 cups packed fresh baby spinach, rinsed
- fresh cracked pepper to taste
- grated Parmigiano-Reggiano cheese, for serving
In a 3 to 4-quart soup pot, heat olive oil over moderately high heat. Add the onions, garlic, carrots and celery. Sauté, stirring occasionally, until vegetables are softened and light brown, about 5 minutes.
Add the salt, red pepper flakes, water, vegetable stock, and lentils. Bring to boil, then reduce heat to low, cover and simmer until lentils are tender, about 30 minutes.
Last step, add the spinach into the soup and simmer for a few minutes more, until it wilts. Add fresh cracked pepper to taste. If the soup is too thick, add an additional 1/2 cup or more of water or stock. Serve with Parmigiano-Reggiano grated cheese at the table.