Moms Lentil Spinach Soup Recipes

EASY SPINACH LENTIL SOUP

Steps:

• Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
• Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.

LEBANESE SPINACH AND LENTIL SOUP

Steps:

• In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes.
• Add the garlic and cook for 1 more minute.
• Add the water, stock, lentils, and spices, and bring to a simmer.
• Cook, covered, until the lentils are tender, 30 to 40 minutes.
• In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible.
• In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp.
• Transfer the cooked spinach to a plate and set aside.
• Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes.
• Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper.
• Add more lemon if you like, or pass around wedges at the table.
• Ladle into bowls and top with cilantro.

LENTIL SPINACH SOUP

Steps:

• Sautee onions and garlic in oil in 3 quart saucepan over med. heat until onions are tender. Stir in water (or stock), salt and lentils. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in lemon peel, lemon juice and spinach. Cover and simmer until spinach is tender, about 5 minutes. A serving is about 1 1/4 cup.

MOM'S LENTIL-SPINACH SOUP

Steps:

• 1. Put the lentils, bay leaf, and celery in a soup pot with the water, the reserved juice from the tomatoes and 1/2t salt. 2. Bring to a boil and scoop off any foam that forms on the surface; then lower the heat to a slow boil. 3. While the lentils are cooking, heat the oil in a skillet and add the onion and 1/2t salt; cook briskly for a few minutes, lower the heat, and stir in the garlic and parsley. Continue cooking until the onion is soft but not browned. 4. Add the tomatoes and cook for 5 minutes, then combine with the cooking lentils. 5. Cut the spinach leave into 1/2" strips, there should be about 4 cups. When the lentils are soft, stir in the spinach by handfuls. 6. Once it has cooked down, thin the soup, if necessary, by adding more water, and taste for salt. 7. Simmer the soup 5 minutes, then add vinegar to taste, to brighten the flavor. Serve with freshly ground black pepper and Asiago or Parmesan cheese, and a spoonful of creme fraiche. This soup would be nicely complimented by a chardonnay.