Spinach Lentil Soup Recipe with green lentils, diced tomatoes and lots of Parmesan cheese I got from my Italian neighbour. And we all know how food is in Italy, right?!
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:8 servings 1x
Category:Soup and Stew
2 1/2 cups green lentils, rinsed & drained
5 garlic cloves, minced & divided
1 large onion, finely chopped
3 large carrots, chopped
2 large celery stalks, chopped
1 tbsp avocado oil
28 oz can diced tomatoes, low sodium
12 cups vegetable broth, low sodium
2 tsp cumin, ground
2 tsp oregano, dried
Ground black pepper, to taste
3 bay leaves
3 handfuls of spinach
1/2 cup parsley, finely chopped
Parmesan cheese, grated (for garnish)
Preheat large heavy bottom pot or Dutch oven on medium heat and swirl oil to coat. Add half the garlic and all onion; sauté for 2 minutes, stirring occasionally. Add carrots and celery; sauté for a few more minutes, stirring occasionally.
Add cumin, oregano and lentils; sauté for another 3 minutes.
Add diced tomatoes, vegetable broth, salt, pepper and bay leaves. Cover, bring to a boil and cook for 30 minutes.
Add spinach, remaining garlic, parsley and stir. Serve hot garnished with Parmesan cheese.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
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