MEDITERRANEAN LENTIL SOUP WITH SPINACH
Make and share this Mediterranean Lentil Soup with Spinach recipe from Food.com.
Provided by PalatablePastime
Categories Lentil
Time 8h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sort lentils and rinse under cold water.
- Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
- Add spinach and lemon juice and cook on HIGH for 20 minutes more.
SLOW-COOKER MEDITERRANEAN LENTIL SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.
MEDITERRANEAN TOMATO LENTIL SOUP WITH SPINACH & KALAMATA
Make and share this Mediterranean Tomato Lentil Soup With Spinach & Kalamata recipe from Food.com.
Provided by sofie-a-toast
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a 4-quart soup pot over medium high heat. Saute shallots in oil until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.
- Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.
- Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!
SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)
This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.
Provided by lucky
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
- Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
- Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g
LENTIL TOMATO SOUP
This is my kinda 'comfort food' with a slight Mediterranean flair. It freezes well and is one of those dishes that tastes just as good, if not better, the next day! We have this with fresh French bread, and it was heaven!
Provided by JRICE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 7
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
- Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
- Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.5 g, Cholesterol 17.4 mg, Fat 8 g, Fiber 18.2 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 535 mg, Sugar 4.9 g
MEDITERRANEAN SUN DRIED TOMATO-LENTIL SOUP
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1-1/4 cups each
Number Of Ingredients 12
Steps:
- Heat dressing in large saucepan on medium heat. Add onions and garlic; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add carrots, lentils and dry seasonings; mix well. Cook 2 min., stirring frequently.
- Stir in crushed tomatoes, then tomato juice; bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally and adding kale for the last 2 min.
- Remove from heat. Stir in lemon juice.
Nutrition Facts : Calories 160, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 10 g
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