The lentil and spinach soup is the classic comfort food that warms the heart and nourishes with lightness. This version is designed for those who have little time but don’t want to give up a genuine one-pot meal: thanks to the use of the pressure cooker, we will drastically reduce the cooking times while maintaining all the nutritional properties of the legumes. The final touch of fresh spinach added at the end of preparation and the scent of rosemary make this lentil soup very fragrant and irresistible. It’s the healthy recipe perfect to accompany with whole grain croutons or a drizzle of extra virgin olive oil for a complete meal, rich in iron and fiber.
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 will find all my first courses.
Follow me on FACEBOOK to find many beautiful recipes every day.
OTHER LEGUME SOUPS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stove
- 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 canned tomatoes
- 4 tbsp extra virgin olive oil
- to taste chili pepper and salt
- 1 tbsp dried rosemary
- 10.5 oz spinach
- 6.3 cups vegetable broth
Steps for Preparing Lentil and Spinach Soup
Start by cleaning the vegetables well: finely chop the carrot, onion, and celery. In a pan (or directly at the bottom of the pressure cooker), heat a drizzle of oil and gently sauté the mixture until it becomes golden and fragrant.
Rinse the lentils under running water and drain them well. Add them to the sauté and let them season for a couple of minutes, stirring often. Add the canned tomatoes previously coarsely chopped and adjust with salt, chili pepper, and rosemary.
Once everything is well seasoned, cover the lentils with boiling vegetable broth. Close the pressure cooker and, from the moment it whistles, count about 20-25 minutes of cooking. (Note: if you use a regular pot, the cooking times will double, about 45-50 minutes).
While the soup is cooking, wash and carefully dry the spinach. Once the lentils are cooked and the pressure cooker is vented, open the lid and add the spinach. Let it cook for another ten minutes on low heat, until the spinach is wilted. Remove from heat and enrich with a drizzle of raw oil before serving.
Tips, Variants, and Storage
TIPS FOR A PERFECT RESULT
Choosing the lentils: For this soup, I recommend small mountain lentils or those from Castelluccio. They do not require soaking and hold up perfectly during cooking without falling apart, remaining well distinct within the soup.
The broth trick: Do not add all the broth at once. Cover the lentils by about two fingers, so if at the end of cooking you prefer it more liquid you can add more, but if you want it dense and “stuck” you won’t risk a soupy effect.
Rosemary: If you use fresh rosemary, tie the sprigs with kitchen string. In this way, it will release all the aroma during pressure cooking, but you can easily remove it before adding the spinach.
Salt at the end: If you notice the lentils remain hard, remember to salt only at the end of cooking. Adding salt immediately sometimes hardens the legume skins.
DELICIOUS VARIANTS
Creamy version: For a velvety texture, once the soup is cooked, take two ladles of lentils and blend them with an immersion mixer, then pour the cream back into the pot. It will give incredible density without adding potatoes.
Spicy touch: For a more ethnic and warming flavor, add a teaspoon of turmeric or cumin powder to the sauté. They blend perfectly with the iron of lentils and spinach.
Spinach substitution: If you don’t have fresh spinach, this soup is also excellent with small chard or kale (in this case, though, add the kale with the lentils as it requires longer cooking).
STORAGE
In the fridge: Lentil and spinach soup is one of those dishes that “rested” is better. Store it in the fridge for up to 3 days.
In the freezer: You can freeze it without problems. The advice is to freeze it without the spinach if you already know you want to store it for a long time, adding them fresh only when reheating.
Frequently Asked Questions
Can I prepare it without a pressure cooker?
Certainly! Use a thick-bottomed pot, but note that the cooking times will double (about 45-50 minutes). Make sure to add more broth as it will evaporate more compared to a pressure cooker.
Why should the spinach be added at the end?
Fresh spinach needs only a few minutes to wilt. Adding them off heat or in the last 5 minutes of residual boil will keep their bright green color and all the vitamins without turning dark and mushy.
Do I have to use canned tomatoes?
No, you can also use tomato puree for a more “Red” and homogeneous soup, or fresh cherry tomatoes halved for a lighter and more spring-like version.
Do lentils need to be soaked?
If you use small dry ones, no. If you use larger grain lentils, soaking for 2 hours will help make them more digestible and even out the cooking.
