The lentil and spinach soup is a simple, nutritious dish perfect for cooler days. It combines the protein richness of lentils with the lightness of spinach, creating a balanced and flavorful preparation. It is a versatile recipe, suitable both as a starter and a one-pot meal, easy to prepare and ideal to enjoy hot, perhaps accompanied by rustic bread or croutons.
If you love soups, try the red lentil and coconut milk soup, the chickpea and spinach soup, the barley and mushroom soup, or the onion soup.
HERE you can find all my main courses.
Follow me on FACEBOOK to find many beautiful recipes every day.
OTHER LEGUME SOUPS
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of lentil and spinach soup
- 2 1/2 cups 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
- 6 cups vegetable broth
Tools
This post contains affiliate links
- Pressure Cooker
Steps for the preparation of lentil and spinach soup
Chop the celery, carrot, and onion after cleaning the vegetables. Sauté them in a pan with a drizzle of oil. Rinse the lentils and drain them. Add them to the sautéed mixture and season for a couple of minutes. Add the chopped peeled tomatoes.
Add salt, chili pepper, and rosemary, and after seasoning well, add the hot broth. Close the pressure cooker and cook for about 20-25 minutes from the whistle. In a normal pot, double the cooking times.
While the lentils are cooking, wash and dry the spinach. Add them to the lentils and cook for another ten minutes. Remove from heat and enrich with a drizzle of raw oil. Serve.
Storage
You can store the soup in the fridge for a couple of days.
