Lentil and spinach soup - vegetarian. This simple vegetarian and vegan lentil soup recipe calls for lots of healthy vegetables, including potatoes, carrots, celery, and spinach, so it really is a balanced vegetarian meal in itself. Stir in lentils, salt and pepper to taste. Serve! (or place in plastic containers.
In Utah we're having a burst of spring-like weather lately.
Not that I would ever complain about spring coming early, but all winter I've been Here's how the soup looked once the lentils were done.
While the lentils cook, wash the spinach if needed and finely chop.
You can have Lentil and spinach soup - vegetarian using 11 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Lentil and spinach soup - vegetarian
- It's 1 tbsp of olive oil.
- It's 1 of red onion, chopped.
- You need 1 clove of garlic, crushed.
- You need 1 of carrot, chopped.
- It's 1-2 sticks of celery, chopped.
- You need 2 of tsps ground cumin.
- You need 1/2-1 tsp of chilli flakes.
- You need 1/2 cup of green lentils.
- Prepare 1 litre of veggie or vegan stock.
- You need 2 cups of spinach.
- It's of Feta to serve.
This vegetarian healthy soup is cheap, easy and fast weeknight dinner or all weekend lunch + dinner (make once. Remove soup from heat, remove the bay leaf and discard. Use an immersion blender to puree the soup. This tasty spiced lentil and spinach soup is topped off with a swirl of cream.
Lentil and spinach soup - vegetarian instructions
- Heat the oil in a large pan. Sauté the onion, garlic, carrot and celery for about 15 mins til softened..
- Add the cumin, chilli flakes, lentils and stock. Bring to boil then simmer for 30-ish mins..
- Add the spinach and stir through til just wilted..
- Ladle into bowls and crumble some feta or veggie cheese on top. A squeeze of lemon is nice too. Enjoy 😋.
A hearty vegetarian and gluten-free soup. Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Lentil and Spinach Soup recipe: This recipe is from Jamie Oliver's Ministry of Food. Season well with salt and pepper.
