Advertisements

Spinach and Lentil Soup #SoupSwappers

Savory Italian soup is chock full of French lentils, pasta, spinach and other fresh vegetables.
Spinach and Lentil Soup

Spinach and Lentil Soup

By Sue Lau | Palatable Pastime

My recipe of the day is with Soup Swappers, which this month the theme the bloggers are posting jointly on is for Italian soups. For my selection, I chose to  make an Italian lentil and spinach soup.

Lentil soup is one of my favorites ever since I was very young and enjoyed getting the Progresso lentil soups. But while opening cans of soup can be  convenient, it is very easy to put together a tasty lentil soup at a fraction of the cost.

This makes for great lunches as well as stocking up a freezer stash.

And while many soups I like to make these days in the crockpot or pressure cooker, this is one I like to do on the stove because of the pasta- although you could stir in cooked pasta into this soup. I do like adding it in the cooking process because that way the noodles absorb some of the broth, making it more flavorful.

Spinach and Lentil Soup

Italian Soups

Hosted by Kathy at Spoonful of Thyme

Be sure to check out the other Soup Saturday Swappers Bloggers this month!

Visit Link Party

Spinach and Lentil Soup

Spinach and Lentil Soup

  • Servings: 8-10
  • Difficulty: easy
  • Print

Spinach and Lentil Soup
Ingredients:

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 5 cloves garlic, chopped
  • 2-3 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried marjoram leaves
  • 15 ounce can diced tomatoes, undrained
  • 12 ounces dried French green lentils
  • 10 cups beef broth or vegetable broth
  • 10 ounce package frozen spinach, thawed and drained
  • 1/2 cup uncooked macaroni pasta

Method:

  1. Heat oil in soup pot and saute the carrots, celery, onion, and garlic until onion softens.
  2. Stir in the bay leaves, salt, black pepper, marjoram leaves, can of diced tomatoes, lentils and beef broth.
  3. Bring to a boil, then reduce heat, cover and simmer for one hour or until lentils are tender.
  4. Stir in  drained chopped spinach and uncooked macaroni.
  5. Cook for ten minutes more.

From the kitchen of palatablepastime.com

Spinach and Lentil Soup

You Might Also Like:

Veal Scallopini and Piccata Gnocchi

Veal Scallopini and Piccata Gnocchi

Porky Fig Pizza

Porky Fig Pizza

 

Eggplant Parmesan

Eggplant Parmesan

Savory Seeded Foccacia

Savory Seeded Focaccia

Picnic Sandwich Torte

Picnic Sandwich Torte

Advertisements

8 responses

  1. Your soup looks amazing, I love all the veggies you packed into it. I really need to get some lentils and experiment with them. Hard to believe I’ve never tried them before!

  2. Pingback: Friday! Friday! Friday! Favorites! – 02/22/2019

  3. Pingback: Meatball and  Noodle Soup (Sopa Albondigas con Fideo) #SoupSwappers –

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: