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Spinach Lentil Soup Recipe

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Sally Peters needs just a few ingredients for her hearty soup. "It's so easy and delicious," says the Liverpool, New York reader. "Add any other vegetables you'd love."
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES: 6 servings

Ingredients

  • 1 cup shredded carrots
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 6 cups water
  • 1 jar (16 ounces) salsa
  • 1-1/4 cups dried lentils, rinsed
  • 3/4 teaspoon salt
  • 1 package (10 ounces) fresh spinach, torn

Nutritional Facts

1-1/2 cup equals 208 calories, 3 g fat (trace saturated fat), 0 cholesterol, 696 mg sodium, 31 g carbohydrate, 17 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1/2 fat.

Directions

  1. In a large saucepan or Dutch oven, saute carrots and onion in oil until tender. Add the water, salsa, lentils and salt. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until lentils are tender. Stir in spinach; simmer 5-10 minutes longer or until spinach is wilted. Yield: 6 servings.
Originally published as Spinach Lentil Soup in Light & Tasty June/July 2005, p17

Nutritional Facts

1-1/2 cup equals 208 calories, 3 g fat (trace saturated fat), 0 cholesterol, 696 mg sodium, 31 g carbohydrate, 17 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1/2 fat.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Spinach Lentil Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Mar. 6, 2014

The recipe should be called Lentil Spinach soup because it takes a lot more spinach than called for to make the spinach dominant. You can vary the proportions of each main ingredient a lot, depending on what characteristic you want to dominate, or use up the most. Notes: Less salt! Needs a tbl. sp. butter. Start with the lentils and set aside with some water still in them, they have to soak a long time to become soup base; over an hour of simmering is realistic. The lentils, or the whole base, can be prepared the day before and refrigerated. Use a little less water than called for.The finished soup will have the consistency of runny porridge, simmer more or add bread crumbs or croûtons to adjust texture if needed. Add water if thicker than you wanted. If spicy from the salsa, serve with a large spoonful of sour cream. Serve with fresh ground pepper on the table.

Apologies for the compact response, this site does not allow any formatting.

MY REVIEW
Reviewed Feb. 19, 2014

What a wonderfully hearty soup! I wasn't sure what to think of so many lentils, but their texture with the onions and spinach was delicious. Very healthy, but so filling and tasty.

MY REVIEW
Reviewed Oct. 24, 2011

This is a really good soup that is healthy and good for you. I really love it!

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