Lentil and Spinach Soup, a recipe for a light, nutritious, economical first course, to be served hot or warm with a good drizzle of raw olive oil. Preparing this super economical and all-vegetable soup is very simple. Furthermore, lentils do not require soaking, so especially if you have a pressure cooker, you have a super tasty lunch or dinner in a short time. If you don’t like spinach, you can prepare this delicious lentil soup.
Let’s get to work and prepare the lentil and spinach soup together.
OTHER LEGUME SOUPS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Lentil and Spinach Soup
- 1.1 lbs lentils
- 1 carrot
- 1 onion
- 1 celery stalk
- 14 oz peeled tomatoes
- 4 tbsps extra virgin olive oil
- to taste chili pepper and salt
- 1 tbsp dried rosemary
- 10 oz spinach
- 1.5 quarts vegetable broth
Tools
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- Pressure Cookers
Steps for Preparing Lentil and Spinach Soup
Prepare a mince of celery, carrot, and onion after cleaning the vegetables. Sauté them in a pan with a dash of oil. Rinse and drain the lentils. Add them to the mince and let them absorb the flavors for a couple of minutes. Add the chopped peeled tomatoes.
Add salt, chili pepper, and rosemary, and after thoroughly seasoning, add the hot broth. Close the pressure cooker and cook for about 20-25 minutes from the whistle. In a regular pot, double the cooking time.
While the lentils are cooking, wash and dry the spinach. Add them to the lentils and cook for another ten minutes. Remove from the heat and enrich with a dash of raw oil. Serve.
Storage
You can store the soup in the fridge for a couple of days.
