Recipe: Delicious Spinage and Lentil Soup

Spinage and Lentil Soup. Lentil and Spinach Soup recipe: This recipe is from Jamie Oliver's Ministry of Food. Stir until the stock is dissolved, then add lentils, tomatoes, ginger, and chilli. A nutritious, flavor-packed spinach lentil soup that comes together in minutes!

Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. One of my staples is this Chicken and Lentil Soup made with green lentils. This Persian recipe, which I recreated from a meal I. You can cook Spinage and Lentil Soup using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Spinage and Lentil Soup

1. You need 10 cup of water.
2. It's 1 lb of dry lentils.
3. It's 4 of chicken bullion cubes.
4. You need 3 of carrots chopped.
5. Prepare 4 of celery stalks chopped.
6. Prepare 6 oz of baby Spinage chopped.
7. You need 1 lb of smoked sausage sliced and cut into quarters.
8. You need 1 of 8 oz. can tomato sauce.
9. Prepare 4 tbsp of lemon juice.
10. You need 1 1/2 tbsp of minced garlic.
11. Prepare 1 tbsp of minced onion.
12. It's 1 of black pepper to taste.

Lentil and Spinach Soup from My Italian Neighbour. During the cooler months of the year, this soup makes regular appearances on our dinner table. Simmer the lentils Add the broth, tomato paste and water, increase the heat to high and bring to a boil. Toss in the spinach and the garlic and sauté until spinach is wilted.

Spinage and Lentil Soup step by step

1. Cook lentils with water on high for 20 minutes stirring to keep from sticking..
2. Turn down stove to medium low and cook 20 more minutes stirring occasionally..
3. While lentils cook, chop up your vegetables and add to lentils as you finish chopping each one..
4. Add the rest of the ingredients to lentils and turn the stove up to medium high and cook until vegetables are cooked thru..
5. Soup will be hot so be careful when serving. Enjoy!.

Add the vegetable broth, diced tomatoes with liquid, and lentils to the pot along with dried herbs. Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Just before serving, stir in the fresh spinach and let it wilt in the hot soup. This Ethiopian-style soup adds all of the spices at the beginning of the recipe to flavor the lentils from the inside out.