Mediterranean Tomato Lentil Soup With Spinach Kalamata Recipes

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MEDITERRANEAN LENTIL SOUP WITH SPINACH



Mediterranean Lentil Soup with Spinach image

Make and share this Mediterranean Lentil Soup with Spinach recipe from Food.com.

Provided by PalatablePastime

Categories     Lentil

Time 8h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup green lentils or 1 cup brown lentils
2 onions, chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
1 potato, peeled and grated
1 clove garlic, minced
1 teaspoon cumin seed
1 teaspoon lemon, zest of
6 cups vegetable broth (chicken broth may be substituted)
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons lemon juice

Steps:

  • Sort lentils and rinse under cold water.
  • Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
  • Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
  • Add spinach and lemon juice and cook on HIGH for 20 minutes more.

MEDITERRANEAN LENTIL SOUP



Mediterranean Lentil Soup image

This was my first endeavor into lentils and it was fabulous, the flavor is wonderful (even though it doesn't seem to have much looking at the ingredients list). I added rice to mine. I revised this from the what would jesus eat cookbook.

Provided by Layanette

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 cups lentils (washed and sorted)
6 cups water
1 large onion
1 tablespoon extra virgin olive oil (to be split in the recipe)
1 bell pepper (color is your choice)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon cumin
1 cup fresh cilantro, chopped
2 1/2 garlic cloves, minced
1/4 cup fresh lime juice

Steps:

  • Combine the lentils and water in a pot over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
  • Saute the onions in half of the olive oil in a saucepan over medium heat for about 4 minutes.
  • Add the bell pepper and saute for a minute or two longer.
  • Add the onion mixture to the lentils. Simmer 15 minutes.
  • Season with salt, pepper, and cumin. Simmer for 15-20 minutes longer.
  • Stir in the cilantro; remove dish from heat.
  • Combine the garlic, lime juice and the remaining 1/2 tablespoon olive oil in a food processor or blender and blend well.
  • Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.

Nutrition Facts : Calories 136.3, Fat 2.7, SaturatedFat 0.4, Sodium 400.2, Carbohydrate 21.5, Fiber 7.5, Sugar 3.2, Protein 8.2

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