Lentil Soup with Spinach

Lentil Soup with Spinach
Serves 6
Old world flavor.
Write a review
Print
Prep Time
25 min
Prep Time
25 min
Ingredients
  1. 1- 16 oz. bag dried lentils
  2. 3 tbsp. olive oil
  3. 1 small onion, diced
  4. 1 stalk celery, diced
  5. 1 carrot, diced
  6. 3 cloves garlic, chopped
  7. 1- 6 oz. can tomato paste
  8. 2 quarts vegetable or chicken stock
  9. 2 cups water
  10. 1 tsp. dried basil
  11. 1 tsp. dried parsley
  12. 4 cups fresh spinach leaves
  13. parmesan cheese, topping
  14. 1 tsp sea salt (or to taste)
  15. 1 tsp black pepper (or to taste)
Instructions
  1. Add 3 tbsp. olive oil, celery, onion, and garlic to 3.5 quart Pareto Stone stockpot.
  2. Saute for 5-7 minutes.
  3. Add tomorrow paste and sauce 2 minutes more.
  4. Add water, chicken or vegetable broth, lentils, spices, salt and pepper.
  5. Simmer on medium heat, uncovered for 45 minutes adding water if needed.
  6. Gently stir 4 cups of spinach into lentils and finish cooling an additional 10 minutes (spinach will wilt and cook quickly).
  7. Remove from heat, serve with fresh grated Parmesan cheese.
Notes
  1. Soup may be served over rice or pasta.
  2. This is a great meatless alternative.
Robin Shea http://www.robinshea.com/
By | 2016-08-24T19:05:34+00:00 August 24th, 2016|80% Dinners, 80% Healthy Recipes, 80% Lunches, 80% Side Dish, 80% Soups|1 Comment

One Comment

  1. Jessie Ramsey December 4, 2016 at 12:17 pm

    This looks AWESOME. I cant wait to try it.

Comments are closed.