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
LENTIL AND SPINACH SOUP
In Lebanon, this soup is called Adas B'Sbaanegh and is prepared as a starter course or mezze. Though I have not yet tried it, the recipe looks quite straight forward with pleasing results. Traditionally, this is prepared with water but you should feel free to use broth. The amount of oil depends on your taste and dietary preferences. Originally found in a very old cookbook produced by Sahadi's a fantastic market in Brooklyn, NY.
Provided by justcallmetoni
Categories Spinach
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sort and rinse the lentils in a large bowl discarding any debris or damaged legumes.
- Place the lentils in a large pot with the water. Bring the water to a boil, reduce to a simmer and cover. Cook for 25-30 minutes until lentils are tender but still retain their shape.
- Finely mince the garlic and create a paste by mashing it with the salt using a mortar or the back of a large knife.
- In a separate pan, brown the chopped onions in the oil. Add the spinach leaves and stalks, as well as the garlic paste. Simmer over low heat until the spinach is wilted.
- Bring the lentils back to a boil and add the onion spinach mixture and the celery. Turn the heat down again and simmer for 5 minutes.
- If you would like a thin soup, add the lemon juice alone. For a thicker soup, whisk the cornstarch into the lemon juice before adding. If adding cornstarch be certain to simmer a few additional minutes until soup thickens.
Nutrition Facts : Calories 401.8, Fat 14.6, SaturatedFat 1.9, Sodium 623.7, Carbohydrate 49.7, Fiber 23.2, Sugar 3.8, Protein 19.8
GREEN LENTIL SOUP WITH SPINACH
Provided by Moira Hodgson
Categories dinner, easy, soups and stews, appetizer, main course
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
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
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
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