Red Lentil And Spinach Soup Recipes
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
RED LENTIL, TOMATO AND SPINACH SOUP
This is an Indian dish high in Iron. I found this on line and tweeked a bit. Both tomatoes and spinach are good sources of iron. They complement each other. Not in just taste but work together to help the body absorb the iron.
Provided by Rita1652
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter in a pan and add the onions, garlic and peppercorns.
- When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
- When cool, blend to get a smooth purée.
- Add the spinach, milk and bring to a boil.
- Finish by adding the lemon juice.
- Serve hot.
Nutrition Facts : Calories 85.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 9.8, Sodium 25.3, Carbohydrate 10.9, Fiber 2.2, Sugar 3.3, Protein 3.7
RED LENTIL AND SPINACH SOUP
Red lentils are quick-cooking beans, making them an obvious choice for last-minute meals. Their texture is starchier than regular lentils, and they have a light, sweet taste reminiscent of potatoes. For a creamier soup, add a dollop of Cucumber Yogurt (page 184). For a hint of spice, serve it with the Cilantro-Jalapeño Sauce (page 184).
Yield serves 4
Number Of Ingredients 12
Steps:
- In a soup pot, heat the olive oil and add the onion. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the ginger, coriander, mustard seeds, cumin, turmeric, cayenne, lentils, garlic, and a dash of salt, and cook for 1 minute more.
- Add 5 cups water and bring to a boil. Decrease the heat and simmer, stirring occasionally, until the lentils have cooked into a purée, about 20 minutes. Taste and add more salt, if necessary.
- Just before serving, stir in the spinach and cook for 1 minute to wilt.
CURRIED RED LENTIL AND SPINACH SOUP
From The Vegetarian 5-Ingredient Gourmet Cookbook, by Nava Atlas. Easy to make and freezes very well.
Provided by Chriztie1502
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.
- Add the lentils and 6 cups water and bring to a simmer. Stir in 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 1/4 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.
Nutrition Facts : Calories 210.3, Fat 3.6, SaturatedFat 0.5, Sodium 39.6, Carbohydrate 32.9, Fiber 7.1, Sugar 1.4, Protein 14
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