The lentil and spinach soup is a tasty recipe, easy and filling.
Making it with a Thermomix or a pressure cooker makes everything easy and relatively quick, as legumes require time.
Lentils, unlike other legumes, do not need to be soaked overnight as you usually do with chickpeas and beans, although some prefer to do so.
The recipe is very simple: sauté the vegetables, then cook the lentils with vegetable broth. Add the spinach in the last few minutes, and you can use either fresh or frozen ones.
And then, as with all soups, a drizzle of good oil and croutons to serve.
I will provide both the Thermomix method and the pressure cooker method, and if you have neither, read the F.A.Q. for an alternative method.
READ F.A.Q. AND TIPS AT THE END OF THE RECIPE.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Cooking with kitchen robot, Pressure cooker
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 carrot (small)
- 1 stalk celery
- Half onion
- 2 cups vegetable broth
- 1 cup dried lentils
- 4 oz spinach
- 1 pinch fine salt
- pepper
- 1 tbsp extra virgin olive oil
Steps
Place the diced vegetables in the Thermomix bowl, pour in the oil, and sauté for 4 min./248°F/speed 1.
Pour in the broth and rinsed lentils and cook for 30 min./212°F/speed 1 reverse.
Add the washed spinach and cook for 15 min./212°F/speed 1 reverse. Check for salt, but if the vegetable broth is flavorful, it may not be necessary. Serve with a drizzle of oil, pepper, and toasted bread.
Pressure Cooker Cooking:
Sauté the vegetables with the oil, add the lentils and vegetable broth, and bring to pressure, counting 20 min from the whistle. Release the pressure, add the cleaned and washed spinach, and cook for 5 min, either bringing back to pressure or uncovered for 10 min. Then proceed as indicated in the recipe. Lentils cooked in a pressure cooker tend to fall apart, so adjust according to your taste and experience. Before the Thermomix came into my kitchen, this is how I did it.
Sauté the vegetables with the oil, add the lentils and vegetable broth, and bring to pressure, counting 20 min from the whistle. Release the pressure, add the cleaned and washed spinach, and cook for 5 min, either bringing back to pressure or uncovered for 10 min. Then proceed as indicated in the recipe. Lentils cooked in a pressure cooker tend to fall apart, so adjust according to your taste and experience. Before the Thermomix came into my kitchen, this is how I did it.
FAQ (Questions and Answers)
I don’t have either a Thermomix or a pressure cooker, how should I proceed?
You need to sauté the vegetables with oil, add the lentils and hot broth, cooking covered on low heat while checking the cooking process. Add the spinach 10 minutes before turning off the heat. Salt should also be added at the end of cooking, if needed.
