Last Monday I shared a lentil soup recipe, which I proclaimed as my favorite soup of the season so far. That says a lot, since I’ve been eating about two soups a week for dinner. This spinach lentil soup is in place of this soup. I mentioned in that post I was working on a vegetarian lentil soup, and this is the product. It’s delicious and hearty without the meat. Even David really enjoyed it. Of course, what isn’t enjoyable with a mound of parmesan cheese on it?
I hope this soup makes it’s way into your kitchen this winter. It’s a great way to add some some key nutrients into your diet, such as fiber and iron.
Spinach Lentil Soup
heavily adapted from Cooking Light January/February 2012
1 tablespoon olive oil
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
1 bay leaf
1/2 teaspoon dried thyme
1 cup brown or green lentils
3 cups vegetable stock
2 cups water
1 (6 oz) package fresh baby spinach
1 tablespoon lemon juice
salt and pepper to taste
Parmesan cheese to top
1. Heat a pot over medium heat. Add oil to the pan and swirl to coat. Add onion, celery, and carrots; cook for about 8 minutes or until tender. Add bay leaf and dried thyme; cook for 1 minute. Add lentils, vegetable stock, and water; bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until lentils are tender. Remove bay leaf and remove from heat.
2. Place 2 cups of lentil mixture in a blender and puree until smooth. Make sure to remove the blender lid, and place a kitchen towel over the top. Return pureed lentils to the pot. Add baby spinach, lemon juice, salt & pepper to taste. Stir until spinach is wilted.
I used my new awesome green Cuisine Art hand blender to puree the soup. I love that thing! If you have one of those, it definitely makes it easy.
I think I’ve got my lentil obsession out of the way for the winter but who knows! I may be back this winter with another lentil recipe. Until then, enjoy this one!