Spinach Lentil Soup Recipe
- 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
- 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.
1-1/2 cup: 208 calories, 3g fat (0 saturated fat), 0 cholesterol, 696mg sodium, 31g carbohydrate (8g sugars, 17g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1/2 fat.
Reviews for Spinach Lentil Soup
"I really like this soup. How thick the soup gets really depends on the type of lentil you use. Red lentils will thicken to be more of a porridge consistency-personally we don't really care for that. I use green lentils and cook them exactly as the recipe states. I don't use quite as much spinach as it calls for, but that is simply a personal preference. My family likes this best topped with sour cream and eaten with tortilla chips."
"I've made this soup so many times. It always comes out great! I'm making it again now using spinach from my garden and chipotle salsa. The chipotle salsa is fantastic in it! We enjoy it best with medium heat salsa. Very easy to make, especially if you use a food processor for the carrots and onion. My mom got the recipe from me and makes it often as well. Everyone really enjoys it! I Love that it's vegan and so healthy! Even non-healthfood fans enjoy it though! Warm and comforting in winter, light and tasty in the summer! I highly recommend this recipe!!!"
"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."