Spinach And Lentil 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.

TURKISH SPINACH AND LENTIL SOUP

Steps:

• Rinse the lentils.
• Bring them to a boil in the beef broth.
• Reduce heat and simmer, covered, for 40 minutes.
• Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur.
• Stir the mixture on medium heat until the onions and bulgur are lightly browned.
• Mix in the parsley and tomatoes.
• When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.
• Simmer the soup for 15 minutes.
• Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
• Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
• Garnish with more fresh parsley.
• NOTES : Serve this soup with crusty bread.
• Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.

CREAMY LENTIL & SPINACH SOUP WITH BACON

Steps:

• Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
• Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
• Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.

GREEN LENTIL SOUP WITH SPINACH

Steps:

• Soften the onion with the garlic and the celery in the olive oil. Add the tomatoes and cook for 10 minutes, stirring. Add the lentils and the chicken stock. Bring to a boil, turn down the heat and simmer for 45 minutes. If the soup is too thick, add more stock.
• Season to taste with salt and pepper. Add spinach leaves, stir and heat through. Serve immediately.

CURRIED SPINACH & LENTIL SOUP

Steps:

• Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat.
• Put the coriander, remaining oil and garlic, the cashews and lemon zest in a food processor and blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
• Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into a blender and blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
• Ladle the soup into bowls and top with generous dollops of the cashew chutney.