A cozy and creamy bowl of lentil and spinach soup is a comforting and easy meal that has an incredible flavor! It is a meal with a pot that is ready in just over half an hour. Gluten -free SOY without walnuts alone
This is a hot and delicious soup with easy and daily ingredients. It meets in a pan very quickly and has only a few ingredients. Use Paprika, balsamic and black pepper to get some flavor, together with the aromatic, such as garlic, onion and ginger. So even if you don’t have a vast spice pantry, you can prepare this delicious soup!
This lentil spinach soup is super versatile. You can adjust the consistency to your preferences, making it more creamy or leave it with more lentil textures. Whether preferred a mixed creamy soup or a more structured version, it will be delicious in both cases!
You can also use different lentils in this soup. If you don’t have red lentils, you can use whole lentils. The cooking time will change – you will need at least 20 minutes more to cook those lentils – but it will still be surprising.
This soup is a delicious meal seasoned with coriander or herbs, green onion and a little Oelek Sambal or spicy sauce if you want more heat. I also love overcome it with my crunchy lentils or the smoked tofu for the flavor, consistency and extra proteins!
Because you will love lentil and spinach soup
- Simple 1 -to pot meal full of lentils, vegetables and flavor
- Versatile: use several lentils, more vegetables and different seasonings to make it yours!
- The creaminess is adjustable to preferences
- Of course gluten -free, without soy and walnuts
For soup
- 2 spoons oil, Or use 2 tablespoons to jump
- 1 cup chopped red or white onion
- 3 cloves garlic, chopped
- 1/2 thumb ginger, chopped
- 1/2 teaspoon salt, divided
- 1/2 cup chopped carrots, or more, if you like
- 1/4 cup chopped celery, or more, if you like
- 1 teaspoon paprika
- 1 teaspoon balsamic vinegar
- ¼ teaspoon black pepper
- 1/2 cup chopped tomatoes
- 1/2 cup red lentils divided, Washed and drained
- 3 cups water or stock, or use Bouillon mixed in water
- 2 ounce fresh or frozen spinach
- lemon juice, to taste
- 3 spoons Non -dairy yogurt, or non -dairy cream, optional
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Heat a saucepan or a deep pan over medium heat and add the oil. Once the oil is hot, add the onion and a good pinch of salt. Cook for about 3 minutes, until the onion starts becoming translucent. Mix the ginger and garlicAnd cook for about a minute.
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Add the Carrots and celery together with Another pinch of salt. You can add More vegetables Also at this point, if you want. Mix well, cover with a lid and cook for about 2 minutes. (Cooking the carrots and celery first first, it guarantees that they soften correctly, especially if they are cut into larger pieces. If you use whole lentils instead of red lentils divided, you can skip this step and add them when adding lentils, since those have a longer cooking time.)
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Open the lid and add the Paprika, balsamic vinegar and black pepper. Mix well, then add the tomatoes, water, washed lentils and remaining salt. Mix well, then cover and cook for about 8 minutes. Open the lid, mix well and continue to cook for another 3-4 minutes. Check if the lentils are performed to your preference. If they need more time, continue to cook until they are tender.
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If the soup has thickened too much, regulate the consistency by adding more water or stock. Now you can pure a little or all the soup or crush some of the lentils with a spatula, so the soup becomes creamy but still has a little consistency. If the puree, turn off the heat, leave the soup lightly lightly, then mix in the lots before putting it back in the pan.
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Now, fold in Spinach and a little lemon juiceIt regulates consistency again, if necessary, with more stock. If you want the more creamy soup, add the optional Non -dairy yogurt. Cover and cook the spinach for another 1-2 minutes. Taste and season the salt, La Spezia or the herbs if necessary. Serve the bowl and top soup with Pepper flakes, coriander or green onion and Sambal Oelek or spicy sauce. You can also complete it with crunchy lentils, Smoky tofu is crumbledcroutons or toasted bread.
I love Sambal Oelek with this spinach lentil soup, because the creamy soup mates so well with the codol and heat of the Olek Sambal. You can use another favorite Asian pepper sauce or a little spicy sauce.
Warehouse: Refrigerate this soup for a maximum of 4 days. Freeze for months. Heat in a saucepan or in a microwave. The soup could thicken in the refrigerator, then add more broth if necessary during heating
Calories: 190Kcal, Carbohydrates: 30G, Protein: 10G, Fat: 4G, Saturated fat: 0.3G, Polynsaturo fat: 1G, Monolysatuine fat: 2G, Sodium: 443mg, Potassium: 615mg, Fiber: 12G, Sugar: 6G, Vitamin A: 6367Iu, Vitamin C: 14mg, Soccer: 102mg, Iron: 3mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients and replacements
- oil – Sauté. Or use a few tablespoons of oil for oil
- aromatic – Red or white onion, garlic and ginger give this soup such a rich flavor!
- vegetables – In addition to the spinach, this soup has carrots, celery and tomatoes. You can use the amount of carrots and celery listed or use a little more or add other vegetables, if you like a truly vegetarian soup.
- spices – Paprika and black pepper add even more flavor!
- balsamic vinegar – He adds a little sweetness and tang.
- red lentils – You can use other favorite lentils. If you use whole lentils, add more 20 minutes to the cooking time, so that they can cook completely.
- water or stock – To hydrate lentils. Use the stock, if you prefer a deeper flavor.
- lemon juice – adds a fresh flavor.
- Non -dairy yogurt (Optional): adds creaminess, if necessary. Choose without soy and/or walnuts, if necessary.
💡 Tips
- Don’t jump the washing of lentils! Lentils can sometimes have some determination and small debris, and you don’t want it in your soup.
- The thickness of this soup is very adjustable! Add more water/broth for thinner or cook a little longer for more often. You can also choose to crush a spatula or a puree for a more fluid and creamy result.
How to prepare the lentil spinach soup
Heat a saucepan or a deep pan over medium heat and add the oil. Once the oil is hot, add the onion and a good pinch of salt. Cook for about 3 minutes, until the onion starts becoming translucent. Mix the ginger and garlicAnd cook for about a minute.
Add the Carrots and celery together with Another pinch of salt. You can add More vegetables Also at this point, if you want. Mix well, cover with a lid and cook for about 2 minutes. Cooking the carrots and celery first first, it guarantees that they soften correctly, especially if they are cut into larger pieces. If you use whole lentils instead of red lentils divided, you can skip this step and add them when adding lentils, since those have a longer cooking time.
Open the lid and add the Paprika, balsamic vinegar and black pepper.
Mix well, then add the tomatoes, water, washed lentils and remaining salt. Mix well, then cover and cook for about 8 minutes. Open the lid, mix well and continue to cook for another 3-4 minutes. Check if the lentils are performed to your preference. If they need more time, continue to cook until they are tender.
If the soup has thickened too much, regulate the consistency by adding more water or stock. Now you can pure some soup or crush some of the lentils using a spatula, so the soup becomes creamy but still has a little consistency. If the puree, turn off the heat, leave the soup lightly lightly, then mix in the lots before putting it back in the pan.
Now, fold in Spinach and a little lemon juiceIt regulates consistency again, if necessary, with more stock. If you want the more creamy soup, add the optional Non -dairy yogurt.
Cover and cook for another 1-2 minutes to cook the spinach. Taste and season the salt, La Spezia or the herbs if necessary. Serve the bowl and top soup with Pepper flakes, coriander or green onion and Sambal Oelek. You can also complete it with crunchy lentils, Smoky tofu is crumbledcroutons or toasted bread.
What to serve with the lentil spinach soup
Serve spinach and lentil soup seasoned with crunchy lentils or smoked tofu crumbs for even more proteins, consistency and flavor! Or, serve with wholemeal crunchy bread or garlic bread to immerse yourself.
Frequent questions
This soup is gluten -free, walnuts (if you use walnuts without walnuts) and soy without use yogurt without soy).
YES. You can refrigerate this soup for up to 4 days. Freeze for months. Heat in a saucepan or in a microwave. The soup could thicken in the refrigerator, then add more broth if necessary during heating
