Lentil Vegetable And Spinach Soup Recipes

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EASY SPINACH LENTIL SOUP



Easy Spinach Lentil Soup image

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

4 strips bacon, chopped
1 cup shredded carrots
1 large onion, chopped
1 teaspoon olive oil
6 cups chicken broth
3 cups water
1 cup salsa
16 ounces dried lentils, rinsed
1 bay leaf
1 teaspoon ground cumin
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 (10 ounce) package fresh spinach, torn
1 cup cubed potatoes

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 SPINACH SOUP



Lentil Spinach Soup image

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

1/2 pound bulk Italian turkey sausage
1 small onion, chopped
4 cups water
1/2 cup dried lentils, rinsed
2 teaspoons chicken bouillon granules
1/8 teaspoon crushed red pepper flakes
1 package (10 ounces) fresh spinach, coarsely chopped
2 tablespoons shredded Parmesan cheese

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

LENTIL VEGETABLE SOUP



Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

MOROCCAN LENTIL SOUP WITH VEGGIES



Moroccan Lentil Soup with Veggies image

My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!

Provided by Sassy Moroccan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h15m

Yield 7

Number Of Ingredients 16

¼ cup olive oil
4 large carrots, chopped
1 large white onion, finely chopped
2 teaspoons kosher salt
2 teaspoons chopped fresh parsley
1 teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon dried tarragon
½ teaspoon cumin
1 (16 ounce) package dry lentils
1 cup crushed tomatoes
2 quarts vegetable broth
1 (10 ounce) package spinach
1 large zucchini, cut into small pieces
1 pinch salt to taste
1 teaspoon olive oil, or to taste

Steps:

  • Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
  • Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
  • Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

Nutrition Facts : Calories 390 calories, Carbohydrate 56.1 g, Fat 10.2 g, Fiber 24.4 g, Protein 20.7 g, SaturatedFat 1.3 g, Sodium 1190.9 mg, Sugar 8.6 g

SPINACH VEGETABLE SOUP



Spinach Vegetable Soup image

Here's a thick and creamy soup that combines a bevy of vegetables with herbs for unbeatable flavor. Jennifer Neilsen of Williamston, North Carolina sent the low-fat recipe.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1-1/2 cups diced peeled potatoes
1 small turnip, peeled and chopped
1 cup chopped carrot
1/2 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon each dried thyme, basil and rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.

Nutrition Facts : Calories 139 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

HEARTY LENTIL SOUP WITH SPINACH - VEGETARIAN VERSION



Hearty Lentil Soup With Spinach - Vegetarian Version image

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

1/4 cup olive oil (or thereabouts)
1 1/2 large onions, chopped fine
4 medium carrots, peeled and chopped medium
4 celery ribs, chopped medium
6 garlic cloves
2 (14 1/2 ounce) cans diced tomatoes
1 large bay leaf
2 teaspoons minced fresh thyme leaves
2 cups lentils
1/2 teaspoon salt
ground black pepper
8 cups vegetable broth
3 cups water
8 ounces spinach, baby whole or 8 ounces regular spinach, chopped

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

GREEN LENTIL SOUP WITH SPINACH



Green Lentil Soup With Spinach image

Provided by Moira Hodgson

Categories     dinner, easy, soups and stews, appetizer, main course

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

1 onion, chopped
2 cloves garlic, minced (green part removed)
3 stalks celery, chopped
3 tablespoons olive oil
1 10-ounce can plum tomatoes, with their juice, chopped
1 pound green de Puy lentils
6 to 8 cups chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
3/4 pound young spinach leaves

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.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 711 milligrams, Sugar 5 grams

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