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Italian Lentil and Spinach Soup Recipe
why make this recipe
Italian Lentil and Spinach Soup is a delicious and healthy meal option. It is packed with nutrients, thanks to the lentils and fresh spinach. This soup is not only hearty but also very easy to make. Plus, it is vegan and gluten-free, making it suitable for many dietary preferences. Whether you need a warm dinner or a nutritious lunch option, this soup fits the bill perfectly.
how to make Italian Lentil and Spinach Soup
Ingredients :
- 1 cup lentils (green or brown)
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Olive oil for sautéing
Directions :
- In a large pot, heat olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add lentils, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 30-40 minutes, or until lentils are tender.
- Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Adjust seasoning if necessary, and serve warm.
how to serve Italian Lentil and Spinach Soup
Serve the soup hot in bowls, and you can top it with a sprinkle of fresh herbs or a drizzle of olive oil for extra flavor. It pairs well with crusty bread or a simple green salad on the side. Enjoy this comforting dish alone or with family and friends!
how to store Italian Lentil and Spinach Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 4-5 days. To reheat, simply warm it on the stove or in the microwave until heated through. If you want to keep it longer, consider freezing the soup. It will stay good in the freezer for about 2-3 months.
tips to make Italian Lentil and Spinach Soup
- Make sure to rinse the lentils before using them to remove any dirt or debris.
- You can add other vegetables like zucchini or bell peppers for more flavor and nutrition.
- Adjust the seasoning to your taste; feel free to add more herbs if you want.
- For a creamier soup, blend a portion of the soup and return it to the pot.
variation
If you like a spicier version, consider adding some red pepper flakes or a dash of hot sauce. You can also substitute the spinach with kale or Swiss chard.
FAQs
Can I use canned lentils instead of dried lentils?
Yes, you can use canned lentils to save time. Just rinse and drain before adding them, but note that you may need to adjust the cooking time.
Is this soup gluten-free?
Yes, Italian Lentil and Spinach Soup is naturally gluten-free, making it a great option for anyone avoiding gluten.
Can I make this soup in a slow cooker?
Absolutely! Just add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add spinach in the last 30 minutes of cooking.
Italian Lentil and Spinach Soup
A delicious, hearty, and healthy soup packed with lentils and fresh spinach. This vegan and gluten-free meal is perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 cup lentils (green or brown) Rinse before using.
- 1 piece onion, diced
- 2 pieces carrots, chopped
- 2 pieces celery stalks, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 tsp dried oregano
- 1 tsp dried thyme
- to taste Salt and pepper
- to taste Olive oil for sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add lentils, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 30-40 minutes, or until lentils are tender.
- Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Adjust seasoning if necessary, and serve warm.
Notes
Serve hot in bowls, topped with fresh herbs or a drizzle of olive oil. Pairs well with crusty bread or a simple green salad. Leftovers can be stored in an airtight container for 4-5 days in the refrigerator. For longer storage, freeze for 2-3 months.
