LENTIL SPINACH SOUP
Lentils are packed with protein and are an easy change of pace from beans in soup. -Margaret Wilson of Hemet, California.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook sausage and onion until meat is no longer pink; drain. Stir in the water, lentils, bouillon and red pepper flakes. bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Stir in spinach, cook 3-5 minutes longer or until spinach is tender. Sprinkle with cheese.
Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 632mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
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
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
SLOW-COOKER LENTIL AND SPINACH SOUP
Enjoy this hearty slow cooked soup that features lentils, spinach and Progresso® chicken broth - a delicious dinner recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h10m
Yield 8
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender. Add garlic and tomato paste; cook 1 minute. Spoon mixture into slow cooker. Stir in remaining ingredients except spinach.
- Cover; cook on Low heat setting 9 hours. Discard bay leaves. Stir in spinach just before serving.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Fat 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1240 mg
CREAMY LENTIL & SPINACH SOUP WITH BACON
A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 479 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium
SPINACH LENTIL SOUP
Sally Peters needs just a few ingredients for her hearty soup. "It's so easy and delicious," says the Liverpool, New York reader. "Add any other vegetables you'd love."
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan or Dutch oven, saute carrots and onion in oil until tender. Add the water, salsa, lentils and salt. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until lentils are tender. Stir in spinach; simmer 5-10 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 208 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 17g fiber), Protein 13g protein. Diabetic Exchanges
HEARTY LENTIL SOUP WITH SPINACH - VEGETARIAN VERSION
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
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
SPINACH AND LENTIL SOUP
Provided by Charleen Borger
Categories Soup/Stew Tomato Vegetable Quick & Easy High Fiber Spinach Lentil Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.
- Meanwhile, heat olive, oil in heavy large skillet over medium-high heat. Add onion, bell pepper and celery and sauté until tender, about 10 minutes.
- Add onion mixture to lentils. Stir in tomato sauce and salsa. Simmer over medium-low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until heated through, about 2 minutes. Season soup to taste with salt and pepper.
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LENTIL SPINACH SOUP {EASY ITALIAN RECIPE} - IFOODREAL.COM
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4.9/5 (26)Total Time 50 minsCategory Soup And StewCalories 269 per serving
- Preheat large heavy bottom pot or Dutch oven on medium heat and swirl oil to coat. Add half the garlic and all onion; sauté for 2 minutes, stirring occasionally. Add carrots and celery; sauté for a few more minutes, stirring occasionally.
- Add diced tomatoes, vegetable broth, salt, pepper and bay leaves. Cover, bring to a boil and cook for 30 minutes.
LENTIL SPINACH SOUP - 2 SISTERS RECIPES BY ANNA AND LIZ
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4.8/5 (5)Total Time 35 minsCategory Soup / StarterCalories 175 per serving
- In a 3 or 4-quart soup pot, heat olive oil over moderately high heat. Add the onions, garlic, carrots, and celery. Sauté, stirring occasionally, until vegetables are softened and golden, about 3 to 5 minutes.
- Add in salt, red pepper flakes, water, vegetable stock, and lentils. Bring to boil, then reduce heat to low, cover and simmer until lentils are tender about 30 minutes. Stirring occasionally.
- The last step, add the spinach into the soup and simmer for a few minutes more, until spinach wilts. Taste and season with fresh cracked pepper to taste.
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