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
CURRIED LENTIL SOUP WITH SPINACH
One of my favorite soups. It's tasty and easy to make. From Williams-Sonoma Collection "Healthy First Courses": For a vegetarian version, replace beef stock with vegetable stock. For a creamier soup, puree half of it in a food processor or blender and stir back into the pot.
Provided by Enduring Gastronomy
Categories Lentil
Time 55m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, warm olive oil.
- Add onion, celery, carrot, garlic, and bay leaf. Saute until softened (about 5 minutes).
- Add tomatoes with juice, curry powder, lentils, and beef stock.
- Bring to a simmer. Cover partially and cook over medium-low heat until lentils are tender, stirring occasionally (about 30 minutes).
- Remove and discard bay leaf.
- Add salt and pepper to taste. Stir to mix well.
- Place spinach leaves into individual serving bowls.
- To serve, ladle soup into bowls with spinach.
Nutrition Facts : Calories 178.9, Fat 3.5, SaturatedFat 0.6, Sodium 629.2, Carbohydrate 25.5, Fiber 11.9, Sugar 2.3, Protein 12
CURRIED LENTIL AND SPINACH SOUP
Make and share this Curried Lentil and Spinach Soup recipe from Food.com.
Provided by Kbakerbio
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
- Stir in all spices and add water and lentils.
- Reduce heat and cook until lentils are tender, about 25 minutes.
- Add the spinach and cilantro and cook until wilted, about 5 minutes.
- Season with salt and pepper.
- Serve topped with a spoonful of yogurt.
Nutrition Facts : Calories 376, Fat 6.5, SaturatedFat 1.2, Cholesterol 2.6, Sodium 73.7, Carbohydrate 57.9, Fiber 26.9, Sugar 5.6, Protein 23.2
CURRIED LENTIL AND SPINACH SOUP
Steps:
- Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
- Ladle soup into bowls. Top each serving with spoonful of yogurt.
SLOW COOKER CURRIED LENTIL SPINACH SOUP
Flavorful, hearty, and the perfect antidote to a gloomy day. It's gluten-free and can be made vegan with a simple ingredient swap.
Provided by Sharon Chen
Categories Soup
Time 6h10m
Number Of Ingredients 18
Steps:
- Heat olive oil in a medium sauté pan over medium-high heat. Sauté onion, ginger, and garlic until translucent, about 1 minute.
- Add lentils; stir to slightly toast them, about 1 minute. Turn off the heat, but don't remove the pan from the heat. Stir in wine and scrape the goodies from the bottom and the sides of the pan.
- Transfer the onion mixture to a slow cooker and add all remaining ingredients except the spinach, cilantro, and yogurt. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- 10 minutes before end of cooking, add spinach and let it cook until wilted.
- Stir in cilantro and serve with a spoonful of plain yogurt.
Nutrition Facts : ServingSize 1, Calories 304 calories, Sugar 6.4g, Sodium 815.6mg, Fat 8.1g, SaturatedFat 1.2g, Carbohydrate 43.2g, Fiber 8.4g, Protein 13.5g, Cholesterol 8.1g
CURRIED SPINACH SOUP
I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.
Provided by NATDTAT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
- Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
- Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
- Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g
CURRIED RED LENTIL AND SPINACH SOUP
Steps:
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
- Add the lentils and 6 cups water and bring to a simmer. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes.
- When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 4 cup water. Season with salt and additional curry powder, if desired.
- Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.
- Menu
- Curried Red Lentil and Spinach Soup (this page)
- Fresh pita bread
- Cranberry Slaw (page 37)
- or
- Red Cabbage, Carrot, and Apricot Salad (page 37)
- Baked or microwaved potatoes
- nutrition information
- Calories: 100
- Total Fat: 2g
- Protein: 5g
- Carbohydrate: 14g
- Cholesterol: 0mg
- Sodium: 43mg
CURRIED SPINACH & LENTIL SOUP
Pack in the nutrients and the flavour with our curried spinach and lentil soup. It's full of iron and vitamin C and is served with a cashew chutney topping
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium
CURRIED LENTIL SOUP
Curry gives a different taste sensation to this chili-like soup. It's delicious with a dollop of sour cream. My family welcomes it with open arms-and watering mouths. -Christina Till, South Haven, Michigan
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.
Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
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- Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.
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