Lemony Lentils And Spinach Recipes

GREEK LENTIL AND SPINACH SOUP WITH LEMON

Steps:

• In a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. Bring to a boil, then turn down heat to very low and let simmer, partially covered, about 30 minutes.
• Add potatoes and spinach, cover again and let simmer another 15 minutes. Add the butternut squash. Cover again and let simmer while you do the next step.
• Heat the olive oil in a skillet and add the onion and sauté until it starts to soften, about 3 minutes. Add the celery and garlic and sauté another 3 minutes, stirring often. Add this mixture to the soup; deglaze the skillet with a little soup and add the pan contents to the pot. Add salt, taste for seasoning.
• Just before serving, add the lemon juice, stir well and taste again for seasoning. Serve hot with a lemon slice floating on top of each bowl of soup.

LEMONY LENTIL SOUP (WITH SPINACH)

Steps:

• In a large, heavy bottom pot, cover lentils with 4 cups of stock and the bay leaves.
• Bring to a boil, and simmer over low heat, uncovered, for 30-40 minutes, until lentils are very soft. Add water if needed during cooking, 1 cup at a time.
• While lentils are cooking, sweat onions in olive oil over low heat for around 10 minutes, then add celery and cumin, cooking for another 5 minutes.
• Add this to finished lentils and add lemon juice.
• Using an immersion blender, or in stages in your counter top blender, puree the soup, adding water or broth if you would like the soup to be thinner.
• Add chopped spinach to pureed soup.
• Warm if needed, adding extra lemon or olive oil if desired for taste.
• Add small dollop of greek yogurt on each serving if desired.

SPINACH, LEMON AND LENTIL SOUP

Steps:

• Prepare your ingredients.
• Heat a large stock pot on Medium Heat; add the tablespoon of olive oil.
• When the oil is hot add the leeks and garlic to be sauteed.
• Saute them until the leeks are clear.
• Turn down the heat to low-- very low.
• Add the chicken stock and water to the pot. Add the potatoes, bay leaves, thyme and oregano. Let the soup simmer on low heat for about an hour or so (or until the potatoes are cooked to your liking).
• Add the lentils at this point; continue simmering for 10 minutes.
• Just before you are about to serve dinner, add in the spinach and lemon juice.
• The longer the spinach is in the soup, the more it will be wilted.
• It is best added to the soup minutes before you are about to serve it.
• Garnish the soup with a lemon wedge and a dollop of sour cream.
• **This soup could also easily be prepared in a crock pot!
• **This recipe also doubles well!