Dairy Free Soups Vegetarian

Lentil and Spinach Soup

By: It's Greek to Me

Serves: 6

Ingredients

  • 1 1/2 C brown lentils
  • 6 c cold water
  • 4 C fresh spinach leaves
  • 1/4 C olive oil
  • 1 large onion, finely chopped
  • 1/4 C chopped carrot
  • 1/2 tsp cumin
  • 1/4 C celery (diced)
  • 3 cloves garlic (chopped)
  • 1 C chopped fresh tomato (or 1 14.4oz can of stewed tomatoes)
  • 2-3 bay leaves
  • Salt and Pepper to taste
  • Juice/Zest of 1 lemon

Directions

  1. Rinse lentils and place in a heavy pot with 6 C water
  2. Bring to a boi, cover and simmer for 1 hour until lentils are soft
  3. Wash spinach leaves and chop coursely
  4. Heat oil in a separate pan, add onions carrots, celery, and garlic. Saute lightly
  5. Add spinach and tomatoes and cook until spinach wilted
  6. Pour veggies into cooked lentils
  7. Add bay leaves, salt and pepper, and cover and simmer for 20-30min.
  8. Add lemon juice + zest and cook for 5 min
Back to Recipes