Recipes Soups Bean Soups Lentil and Spinach Soup

Lentil and Spinach Soup

Lentil and Spinach Soup is rated 4.8 out of 5 by 6.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4

For an almost instant soup, use canned lentils instead of dried. Add to the soup in the second step and cook for 5 minutes before adding the spinach. Canned lentils are available in well-stocked supermarkets.

Ingredients:

  • 3 bacon slices, chopped
  • 1/2 carrot, finely chopped
  • 1/2 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp. minced fresh thyme
  • 1 tsp. salt, plus more, to taste
  • 1 cup dried lentils, picked over and rinsed
  • 4 cups chicken broth
  • 2 Tbs. tomato paste
  • 1 cup water
  • 3 cups baby spinach, chopped
  • Freshly ground pepper, to taste

Directions:

Sauté the bacon and vegetables
In a large saucepan over medium heat, sauté the bacon until the fat is rendered, about 5 minutes. Add the carrot and onion and cook until the onion is translucent, about 2 minutes. Add the garlic, thyme and the 1 tsp. salt and sauté until the garlic is soft, about 1 minute. Stir in the lentils.

Simmer the lentils
Add the broth, tomato paste and water, increase the heat to high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender to the bite, 25 to 30 minutes. Add the spinach and simmer until wilted, about 2 minutes more. Season the soup with salt and pepper. Ladle into warmed bowls and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).

Rated 5 out of 5 by from Delicious, healthy and easy to prepare This recipe is perfect. I used all organic ingredients and followed the recipe exactly. Delicious! This will become a staple in my household.
Date published: 2015-05-16
Rated 5 out of 5 by from A New Comfort Food A soup that's easy to throw together, healthy (for the most part) and filled with flavor. What's not to love? I did drain some of the bacon fat to make it a bit healthier. Added some chopped celery and used a combination of spinach and kale. Poached a chicken breast, chopped into bite size pieces and added with the greens for a more substantial soup. Perfect cold/rainy day soup.
Date published: 2014-04-08
Rated 5 out of 5 by from Balanced, quick and wonderfully healthy soup Highly recommended. It comes together with minimal preparation and is an excellent weeknight supper. I like to add smoked paprika, but the recipe is flawless as-is.
Date published: 2013-11-18
Rated 5 out of 5 by from Delicious! This recipe was as easy to make as it was delicious and healthy. I had my heart (and taste buds) set on making it, but didn't realize I was out of carrots. I improvised with a parsnip instead. I plan on making this recipe a regular in my household and will try with a carrot the next time. For two, it made enough for wonderful leftovers for, at least, another meal.
Date published: 2013-01-17
Rated 5 out of 5 by from Delicious! This was very easy to put together and a fantastic meal.
Date published: 2012-12-17
Rated 4 out of 5 by from Easy Family Pleasing I'm always looking for healthy recipes that my whole family will like. This is a great way to serve lentils and a dark, leafy green. Everyone liked this one. The bacon gives it a wonderful flavor. This only made one meal for my family of four, so I will double the recipe next time. I also added a bay leaf.
Date published: 2012-01-01
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