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Lentil and Spinach Soup

Orange Icon  Lentil and Spinach Soup

Orange Icon  Lentil and Spinach Soup

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Submitted by: Monica Bacon

Prep Time: 25 Minutes

Cook Time: 1 Hour

Servings: 8

I found this recipe in a great vegetarian cookbook. I keep forgetting to take pictures of my recipes before my family digs in, sorry! I'll add one next time we make it.

  • 1 c. lentils, organic
  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 leek, fresh, organic
  • 1 med. onion, any type, organic
  • 1 celery stalk, fresh, organic
  • 1 1/4 lbs. potatoes, white or gold, organic
  • 4 c. broth, vegetable, organic
  • 8 oz. spinach, fresh, organic

Put the lentils in a pan. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes, or until tender; drain.

Prepare the vegetables: Chop the leek, onion, celery, and potatoes.

Heat oil in a large pan. Add leek, onion, and celery. Cook for 5 minutes, or until softened.

Add potato and cook, stirring frequently, for 10 minutes.

Add vegetable stock and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, or until the potato is tender.

Remove the stalks from the spinach, (I know, this takes a while, sorry). Wash the leaves well, add to the soup, and cook for 1-2 minutes.

Let the soup cool for a couple of minutes, then puree in a food processor or blender. Return to the pan, add the lentils and reheat gently before serving.