Chilled Lentil Soup With Spinach Recipes
CHILLED LENTIL SOUP WITH SPINACH
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
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
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
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
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