Lentil Soup With Spinach Recipe

Lentil Spinach Soup {Easy Italian Recipe} iFoodReal.com

WEBFeb 27, 2022 · Preheat large heavy bottom pot or Dutch oven on medium heat and swirl oil to coat. Add half the garlic and all onion; sauté for 2 …

Rating: 4.9/5(29)
1. Preheat large heavy bottom pot or Dutch oven on medium heat and swirl oil to coat. Add half the garlic and all onion; sauté for 2 minutes, stirring occasionally. Add carrots and celery; sauté for a few more minutes, stirring occasionally.
2. Add cumin, oregano and lentils; sauté for another 3 minutes.
3. Add diced tomatoes, vegetable broth, salt, pepper and bay leaves. Cover, bring to a boil and cook for 30 minutes.
4. Add spinach, remaining garlic, parsley and stir. Serve hot garnished with Parmesan cheese.

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Mediterranean Spicy Lentil Soup The Mediterranean …

WEBJan 16, 2022 · In a large ceramic or cast iron pot, heat 2 tablespoon olive oil. Add the chopped onions and sautee until golden brown. Add the …

Rating: 4.9/5(188)
1. In a large ceramic or cast iron pot, heat 2 tbsp olive oil. Add the chopped onions and sautee until golden brown. Add the garlic, all the spices, dried mint, sugar and flour. Cook for about 2 minutes on medium heat stirring regularly.
2. Now add the broth and water. Raise the heat to high and bring the liquid to a rolling boil; add the frozen spinach and the lentils. Cook for 5 minutes on high heat then reduce the heat to medium-low. Cover and cook for 20 minutes or until the lentils are fully cooked to tender. (Partway through cooking, check the liquid levels, and if you need to add a little bit of hot water.)
3. Once the lentils are fully cooked, stir in the lime juice and chopped parsley. Remove from the heat and let sit covered for 5 minutes or so. Serve hot with pita bread or your favorite rustic Italian bread.

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Lentil Spinach Soup 2 Sisters Recipes by Anna and Liz

WEBJan 8, 2024 · Instructions. In a 3 or 4-quart soup pot, heat olive oil over moderately high heat. Add the onions, garlic, carrots, and celery. Sauté, …

Rating: 4.6/5(8)
1. In a 3 or 4-quart soup pot, heat olive oil over moderately high heat. Add the onions, garlic, carrots, and celery. Sauté, stirring occasionally, until vegetables are softened and golden, about 3 to 5 minutes.
2. Add in salt, red pepper flakes, water, vegetable stock, and lentils. Bring to boil, then reduce heat to low, cover and simmer until lentils are tender about 30 minutes. Stirring occasionally.
3. The last step, add the spinach into the soup and simmer for a few minutes more, until spinach wilts. Taste and season with fresh cracked pepper to taste.
4. If the soup is too thick, add an additional 1/2 cup of water or stock.

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