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Lentil and Spinach Soup Recipe

5 from 1 reviews

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
  • Method: Stove
  • Cuisine: Italian

Ingredients

  • 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
  • 1 tsp salt
  • Ground black pepper, to taste
  • 3 bay leaves
  • 3 handfuls of spinach
  • 1/2 cup parsley, finely chopped
  • Parmesan cheese, grated (for garnish)

Instructions

  1. 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.
  2. Add cumin, oregano and lentils; sauté for another 3 minutes.
  3. Add diced tomatoes, vegetable broth, salt, pepper and bay leaves. Cover, bring to a boil and cook for 30 minutes.
  4. 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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