Lentil Soup with Potatoes, Spinach, and Turmeric is one of those “one-pot” recipes I love to prepare, especially when I’m short on time, as often happens lately.
With this recipe, you will have a single dish that is very nutritious, complete from a nutritional point of view, and perfect for dinner on cold winter evenings.
For the preparation, you could also use pre-cooked lentils, but since you also need to cook the potatoes, I recommend using dry ones that do not require pre-soaking. This way, the potatoes and lentils will cook simultaneously.
As for the spinach, I used frozen ones, but fresh ones will also work fine.
A mince of carrots, celery, and onion, along with turmeric and tomatoes, will make this soup even more delicious and enveloping.
Now take a minute to read the recipe and then … let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1 carrot
- 1 onion
- 1 stalk celery
- 7 oz dry lentils
- 2 round tomatoes
- 1 tsp turmeric powder
- 2 potatoes (medium)
- 5 oz spinach (frozen or fresh)
- 6 1/3 cups vegetable broth
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper (ground)
Tools
- 2 Pots
- 1 Ladle
- 1 Food Scale
- 1 Knife
- 1 Wooden Spoon
Steps
To prepare the Lentil Soup with Potatoes, Spinach, and Turmeric, start by making a sauté with carrot, celery, and onion, chopped not too finely. After 5 minutes, add the turmeric to the pot and let it toast for a minute, stirring with a wooden spoon to prevent sticking.
Then add the previously rinsed lentils and let them absorb the flavors of the chopped vegetables and turmeric before adding the round tomatoes, peeled (simply make a cross incision at the base and leave them for a minute in hot water or broth, the skin will come off easily), seeded, and chopped.
At this point, also add the washed, peeled, and chopped potatoes. Cover with hot vegetable broth, season with salt and pepper, then cover with a lid and let it cook for 30 minutes.
After this time, during which you should occasionally stir and add more broth if needed, add the spinach to the pot.
Continue cooking for another 5 or 10 minutes, then plate and enjoy the soup while it’s still hot.
