Chilled Lentil Soup With Spinach Recipes

CHILLED LENTIL SOUP WITH SPINACH

Chilled Lentil Soup With Spinach image

Lentil soup isn't just for winter anymore! "Minestra Fredda di Lenticchie e Spinaci"...a chilled puree of lentil soup with spinach from The Lighter Side of Italy. You can use a rich veggie broth to make this a vegan soup, although you might want to increase the spices slightly if you do. (I tend to add a bit of rosemary) Best if made the day before so that the flavors can really mingle. Prep time does not include final chilling time. Keeps well in refrigerator for up to a week or in freezer for up to 3 months.

Provided by winkki

Categories Spinach

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon extra virgin olive oil
1 cup coarsely chopped onion
1 cup thinly sliced celery
3 teaspoons minced garlic
1 1/2 cups dried lentils (washed)
6 cups beef broth
1 (10 ounce) package frozen chopped spinach, cooked according to pkg directions

Steps:

In large stock pot, heat olive oil and sauté onion, celery, and garlic until limp.
Add lentils and broth; bring to a boil.
Reduce heat and simmer, covered, 1 hour or until lentils are tender.
Cool slightly.
Using blender, puree soup in batches; return to stock pot.
Rinse spinach in colander and squeeze out as much moisture as possible.
Add spinach to soup, stirring to combine completely.
Place in non-reactive (glass or plastic) container and chill, covered, in refrigerator.
Serve cold or at room temperature.

Nutrition Facts : Calories 116.5, Fat 2, SaturatedFat 0.3, Cholesterol 0.4, Sodium 312.7, Carbohydrate 17.3, Fiber 8.4, Sugar 1.4, Protein 8.3

EASY SPINACH LENTIL SOUP

Easy Spinach Lentil Soup image

This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.

Provided by Maggie R.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

Ingredients

4 strips bacon, chopped
1 cup shredded carrots
1 large onion, chopped
1 teaspoon olive oil
6 cups chicken broth
3 cups water
1 cup salsa
16 ounces dried lentils, rinsed
1 bay leaf
1 teaspoon ground cumin
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 (10 ounce) package fresh spinach, torn
1 cup cubed potatoes

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.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 59.9 g, Cholesterol 11.8 mg, Fat 5.1 g, Fiber 26.4 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 1422.3 mg, Sugar 6.2 g

HEARTY LENTIL SOUP WITH SPINACH - VEGETARIAN VERSION

Hearty Lentil Soup With Spinach - Vegetarian Version image

I usually make this with bacon, but I can't eat meat on my current restricted diet, so I've tossed that smoky slab and added some other stuff! I've also almost doubled the original amounts of original recipe - I can't make small batches of soup! I pack it up in plastic containers and take them to work. *Please note that preparation time may vary. I'm a slow chopper and I accounted for that in the given time below!

Provided by e.kopeczky

Categories Lentil

Time 1h15m

Yield 3-4 Quarts, 8-12 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil (or thereabouts)
1 1/2 large onions, chopped fine
4 medium carrots, peeled and chopped medium
4 celery ribs, chopped medium
6 garlic cloves
2 (14 1/2 ounce) cans diced tomatoes
1 large bay leaf
2 teaspoons minced fresh thyme leaves
2 cups lentils
1/2 teaspoon salt
ground black pepper
8 cups vegetable broth
3 cups water
8 ounces spinach, baby whole or 8 ounces regular spinach, chopped

Steps:

Heat olive oil at medium-high heat.
Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
Add garlic and cook until fragrant (30 seconds).
Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
Stir in lentils, salt and pepper to taste.
Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
Uncover, add vegetable broth and water.
Bring to a boil, cover partially, and reduce heat to low.
Simmer until lentils are tender but not mushy (30-35 minutes).
Discard bay leaf.
Puree 3 cups soup in blender until smooth, then return puree to pot.
Stir in spinach until wilted.
Serve! (or place in plastic containers for work!).

Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 1, Sodium 215.3, Carbohydrate 21.9, Fiber 7.5, Sugar 6.7, Protein 7.1

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