Green Lentil Soup With Spinach

By Moira Hodgson

Total Time
1 hour
Rating
4(164)
Comments
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Featured in: FOOD; Legume Soups to Chase the Cold

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Ingredients

Yield:8 to 10 servings
  • 1onion, chopped
  • 2cloves garlic, minced (green part removed)
  • 3stalks celery, chopped
  • 3tablespoons olive oil
  • 110-ounce can plum tomatoes, with their juice, chopped
  • 1pound green de Puy lentils
  • 6 to 8cups chicken stock, preferably homemade
  • Coarse salt and freshly ground pepper to taste
  • ¾pound young spinach leaves
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

279 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 17 grams protein; 711 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Season to taste with salt and pepper. Add spinach leaves, stir and heat through. Serve immediately.

Tip
  • A little creme fraiche can be spooned into each person's bowl just before the soup is served.

Ratings

4 out of 5
164 user ratings
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Comments

Neil

Easy recipe. Onion should be largest possible. Change recipe to include 2 carrots, 6 celery stalks, 6 garlic cloves, 4 sweet all beef Sausages. I used Jax sausages. Made this yesterday. Thick hearty dinner.

Lela

Excellent, but I felt like I missed something. I forgot the spinach! Even without, an excellent soup. A little harissa and creamy yogurt sealed the deal. I'll add the spinach to the leftovers.

C Bac

Bland, agree that carrots would help. Also more garlick and a pinch of red pepper flakes. Might also try a splash of sherry cooking wine.

C Bac

Bland, agree that carrots would help. Also more garlick and a pinch of red pepper flakes. Might also try a splash of sherry cooking wine.

Jane

I love this soup! I added fennel because I am not eating onions currently. Like others, I added a couple of carrots. Really delicious!

Gilli

I added Ras al Hanout for a north African African flavour … smells and tastes divine. Perfect for a chilly winter’s day.

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