Spinach Lentil Soup
Spinach Lentil Soup

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, spinach lentil soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Spinach Lentil Soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Spinach Lentil Soup is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook spinach lentil soup using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spinach Lentil Soup:
  1. Make ready 1 cup dried green or brown lentils or 1 1/2 cans (190z/540 mL each) green or brown lentils drained and rinsed
  2. Take 1 large onion, chopped
  3. Prepare 1 head garlic, chopped
  4. Prepare 4 Tbsp oil
  5. Get 4 Tbsp dried mint
  6. Get 1 tsp black pepper
  7. Take 3 pckgs (10 oz/284 g each) fresh spinach
  8. Get 1/2 cup long-grain white rice, soaked in cold water for at least 30 min, then drained. You can substitute this with 1 cup orzo
  9. Make ready Juice of 2 lemons
  10. Get 2 cups Vegetable or Chicken stock. You can use cubes as well
  11. Prepare 3 cups boiling water
  12. Take Salt to taste
Instructions to make Spinach Lentil Soup:
  1. Cook the lentils (if using dried) in a pot of salted water over medium heat for about 25 minutes or until they are very tender. Drain and set aside.
  2. Rinse and dry the pot and return it to low heat. Sauté the onion and garlic in the oil until light golden.
  3. Add the mint, pepper and salt. Increase the heat to medium-low, then gradually add the spinach, one package at a time, covering the pot and letting the spinach wilt before adding the next batch.
  4. Add the cooked lentils, rice, water, lemon juice and stock. Stir to mix well.
  5. Simmer for at least 20-30 minutes, until the rice is cooked. Taste and make sure - the soup has a subtle lemon and mint flavour—it should not be too lemony. If you need more mint or lemon, add a little at a time. If the soup is too thick, add more water, 1⁄2 cup at a time. As soon as the rice is cooked, remove from the heat.

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