Introduction
Lentil Soup with Spinach is a delicious and nutritious recipe that combines the goodness of lentils and spinach. This hearty soup is perfect for a cold winter’s day, and its nutritional benefits will keep you coming back for more. With the combination of lentils and spinach, you’ll be getting a boost of protein, fiber, and vitamins in every bowl.
The aroma of sautéed onions and garlic, mixed with the earthy flavor of lentils and the freshness of spinach, will fill your kitchen and leave you craving for more. The best part is that this recipe is easy to make and can be customized to suit your taste preferences. Whether you’re a fan of curry powder or cumin, you can adjust the spices to give it your own twist.
So, let’s dive into the world of Lentil Soup with Spinach and explore its benefits, ingredients, and cooking process. With its rich flavor and numerous health benefits, this recipe is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
This recipe stands out from the rest due to its unique blend of lentils and spinach, which provides a boost of nutrients and flavor. The lentils add a rich, earthy flavor, while the spinach adds a burst of freshness. The combination of these two ingredients, along with the onion and garlic, creates a delicious and satisfying soup.
The nutritional benefits of this recipe are numerous, with lentils being a great source of protein and fiber, and spinach being rich in vitamins and minerals. This recipe is also low in calories and fat, making it a great option for those looking for a healthy meal. Whether you’re a health enthusiast or just looking for a tasty meal, this recipe is sure to please.
The best part is that this recipe is easy to make and can be customized to suit your taste preferences. You can add your favorite spices or herbs to give it your own twist, and it’s also a great way to use up any leftover vegetables you have in your fridge.
Ingredients
To make this delicious Lentil Soup with Spinach, you’ll need the following ingredients:
- 1 cup brown or green lentils, rinsed and drained
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach leaves
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- Salt and pepper, to taste
Ingredient Notes & Substitutions
When it comes to lentils, you can use either brown or green lentils, depending on your preference. Brown lentils have a slightly stronger flavor and hold their shape better, while green lentils are milder and cook more quickly. You can also use red or yellow lentils, but they may change the flavor and texture of the soup slightly.
For the spinach, you can use fresh or frozen spinach leaves. If using frozen spinach, make sure to thaw it first and squeeze out as much water as possible before adding it to the soup. You can also add other leafy greens like kale or collard greens to the soup if you prefer.
The onion and garlic add a depth of flavor to the soup, but you can also use shallots or leeks if you prefer. The cumin and curry powder add a warm, earthy flavor, but you can adjust the amount to suit your taste. If you prefer a milder flavor, you can reduce the amount of spices or omit them altogether.
Equipment Needed
To make this recipe, you’ll need a large pot, a cutting board, a knife, and a spoon. You’ll also need a colander or strainer to rinse the lentils and a blender or immersion blender to puree the soup if desired.
A Dutch oven or heavy pot is ideal for cooking the lentils, as it allows for even heat distribution and prevents the lentils from burning. You can also use a slow cooker or Instant Pot to cook the lentils if you prefer.
Step-by-Step Instructions
To make this delicious Lentil Soup with Spinach, follow these steps:
- Preheat oven to 375°F (190°C).
- Rinse lentils and pick out any debris or stones.
- Saute onions and garlic in olive oil until softened, about 5 minutes.
- Add lentils to the pot and cook for 1-2 minutes, stirring constantly.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low and simmer for 20-25 minutes, or until lentils are tender.
- Stir in chopped spinach and cook until wilted, about 1-2 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Visual Guide & Tips
As you cook the lentils, you’ll notice they’ll start to break down and release their starches, creating a creamy texture. The onion and garlic will soften and caramelize, adding a depth of flavor to the soup.
When adding the spinach, you’ll notice it will wilt quickly and add a burst of freshness to the soup. You can also add other ingredients like diced vegetables or cooked meats to the soup if you prefer.
To enhance the flavor and texture of the soup, you can try adding a splash of lemon juice or a sprinkle of paprika. You can also serve the soup with a side of crusty bread or a swirl of yogurt for added creaminess. For other delicious and healthy soup options, check out our Roasted Vegetable Quinoa Salad or Irish Leek and Potato Soup recipes.
Pro Tips & Tricks
To make the most of this recipe, here are some pro tips and tricks:
Use a variety of spices to add depth and warmth to the soup. Cumin, curry powder, and paprika are all great options to add a smoky, earthy flavor.
Don’t overcook the lentils, as they can become mushy and unappetizing. Instead, cook them until they’re tender but still retain some texture.
Experiment with different types of spinach or leafy greens to find the one you like best. You can also add other ingredients like diced vegetables or cooked meats to the soup if you prefer.
Serving Suggestions/Storage/Variations
This Lentil Soup with Spinach is perfect for a weeknight dinner or a weekend lunch. You can serve it with a side of crusty bread or a swirl of yogurt for added creaminess.
To store leftovers, simply cool the soup to room temperature and refrigerate or freeze it for later use. You can also add other ingredients like diced vegetables or cooked meats to the soup if you prefer.
Some variations of this recipe include adding a splash of lemon juice or a sprinkle of paprika for added flavor. You can also serve the soup with a side of rice or quinoa for a filling and nutritious meal. For more ideas, check out our Mediterranean Chickpea Salad recipe.
Nutritional Information (Approximate)
Per serving, this recipe contains approximately:
Calories: 320 kcal
Protein: 19g
Carbs: 67g
Fat: 8g
Sugar: 6g
Frequently Asked Questions (FAQ)
Here are some frequently asked questions about this recipe:
Q: Can I use canned lentils instead of dried lentils?
A: Yes, you can use canned lentils, but they may have added salt and preservatives. Make sure to rinse them well before using.
Q: Can I add other ingredients to the soup?
A: Yes, you can add other ingredients like diced vegetables or cooked meats to the soup if you prefer. Just be sure to adjust the cooking time and seasoning accordingly.
Q: Can I make this recipe in a slow cooker or Instant Pot?
A: Yes, you can make this recipe in a slow cooker or Instant Pot. Simply sauté the onions and garlic, then add the remaining ingredients and cook until the lentils are tender.
Q: How do I store leftovers?
A: Simply cool the soup to room temperature, then refrigerate or freeze it for later use.
Q: Can I serve this soup with other dishes?
A: Yes, this soup is perfect for serving with a side of crusty bread, rice, or quinoa. You can also serve it as a main course or as a side dish.
Q: Is this recipe suitable for vegetarians and vegans?
A: Yes, this recipe is suitable for vegetarians and vegans, as it does not contain any animal products.
Conclusion
Lentil Soup with Spinach is a delicious and nutritious recipe that combines the goodness of lentils and spinach. This hearty soup is perfect for a cold winter’s day, and its nutritional benefits will keep you coming back for more. With its rich flavor and numerous health benefits, this recipe is sure to become a staple in your kitchen.
So, go ahead and give this recipe a try! Don’t forget to pin it on Pinterest or tag me on Instagram @EvasRecipes if you make it. I’d love to see your creations and hear your feedback. Happy cooking!
Lentils With Spinach
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Rinse lentils and pick out any debris or stones.
- Saute onions and garlic in olive oil until softened, about 5 minutes.
- Add lentils to the pot and cook for 1-2 minutes, stirring constantly.
- Pour in water and bring to a boil.
- Reduce heat to low and simmer for 20-25 minutes, or until lentils are tender.
- Stir in chopped spinach and cook until wilted, about 1-2 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.