Spinach Lemon And Lentil Soup Food

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SPINACH, LEMON AND LENTIL SOUP



Spinach, Lemon and Lentil Soup image

This recipe was shared with me by my one of my dearest friends. My husband & I have duplicated the recipe many times since our first tasting and it's received many great reviews! This recipe can be altered for a vegetarian's meal.

Provided by Ennoia

Categories     Lemon

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
3 leeks, finely chopped
4 garlic cloves, crushed
3 potatoes, peeled and chopped
3 bay leaves
4 sprigs fresh thyme
4 sprigs fresh oregano
4 cups chicken stock (you can substitute vegetable stock here to make this dish vegetarian.)
8 cups water
350 g green lentils (these must be soaked for two hours before using them in the recipe, we've also used a mixture of RED)
500 g spinach, trimmed & chopped (English)
1/3 cup lemon juice
lemon wedge (for garnish)
sour cream (for garnish)

Steps:

  • Prepare your ingredients.
  • Heat a large stock pot on Medium Heat; add the tablespoon of olive oil.
  • When the oil is hot add the leeks and garlic to be sauteed.
  • Saute them until the leeks are clear.
  • Turn down the heat to low-- very low.
  • Add the chicken stock and water to the pot. Add the potatoes, bay leaves, thyme and oregano. Let the soup simmer on low heat for about an hour or so (or until the potatoes are cooked to your liking).
  • Add the lentils at this point; continue simmering for 10 minutes.
  • Just before you are about to serve dinner, add in the spinach and lemon juice.
  • The longer the spinach is in the soup, the more it will be wilted.
  • It is best added to the soup minutes before you are about to serve it.
  • Garnish the soup with a lemon wedge and a dollop of sour cream.
  • **This soup could also easily be prepared in a crock pot!
  • **This recipe also doubles well!

Nutrition Facts : Calories 156.7, Fat 2, SaturatedFat 0.4, Cholesterol 1.8, Sodium 121.3, Carbohydrate 26.3, Fiber 8.6, Sugar 2.6, Protein 9.2

GREEK LENTIL AND SPINACH SOUP WITH LEMON



Greek Lentil and Spinach Soup With Lemon image

Adapted from "The Dairy Hollow House Soup and Bread Cookbook" by the indomitable Crescent Dragonwagon (not her birth name, obviously). I use a sweet potato instead of the butternut, as I am more likely to have those on hand and they are easier to peel and to scale down for fewer servings. I also use homemade chicken stock in lieu of veggie stock, as my freezer is always loaded with it, but you would get good results even with plain water. Use chard in place of spinach, if you like. Serve as an entree with a Greek salad and some good bread. NOTE: when I first made this, I weighed out a pound of mixed colors of lentils, in an effort to use some up. It came out VERY thick, like porridge, so I had to add extra liquid. For that reason, I recommend using less than the pound of lentils called for; somewhere between 1/2 and 3/4 pound should work well.

Provided by zeldaz51

Categories     Spinach

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 lb lentils, washed and picked over
10 cups vegetable stock
1 fresh jalapeno, seeded and minced
2 teaspoons white coriander seeds
1 1/2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
2 small potatoes, scrubbed and diced
10 ounces fresh spinach, well washed, stems removed and chopped
2 1/2 cups peeled and cubed butternut squash
1 tablespoon olive oil
1 large onion, chopped
2 celery ribs, with leaves, sliced
3 large garlic cloves, peeled and finely chopped
salt, to taste
1/3 cup fresh lemon juice
paper-thin slices lemon, for garnish

Steps:

  • In a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. Bring to a boil, then turn down heat to very low and let simmer, partially covered, about 30 minutes.
  • Add potatoes and spinach, cover again and let simmer another 15 minutes. Add the butternut squash. Cover again and let simmer while you do the next step.
  • Heat the olive oil in a skillet and add the onion and sauté until it starts to soften, about 3 minutes. Add the celery and garlic and sauté another 3 minutes, stirring often. Add this mixture to the soup; deglaze the skillet with a little soup and add the pan contents to the pot. Add salt, taste for seasoning.
  • Just before serving, add the lemon juice, stir well and taste again for seasoning. Serve hot with a lemon slice floating on top of each bowl of soup.

Nutrition Facts : Calories 319.1, Fat 4.8, SaturatedFat 0.7, Sodium 92.8, Carbohydrate 58.6, Fiber 16.2, Sugar 7.6, Protein 16.2

LENTIL SOUP WITH SPINACH AND LEMON (ADS BI HAMUD)



Lentil Soup With Spinach and Lemon (Ads Bi Hamud) image

A rich lentil soup recipe which I've adapted from an online Jamie Oliver recipe, and posted here in response to a Forum request for a lentil soup recipe without tomatoes. The preparation and cooking times below do not include the one hour required for soaking the lentils.

Provided by bluemoon downunder

Categories     Lemon

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

375 g green lentils, soaked for 1 hour
salt, to taste
fresh ground black pepper, to taste
1 kg spinach
2 onions, cut in half then sliced thinly
4 tablespoons oil
6 garlic cloves, sliced
1 tablespoon plain flour
1 1/2 lemons, juice of

Steps:

  • Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time.
  • Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils.
  • Sauté the onions and garlic in oil until soft, add the flour and stir well.
  • Add a cup of water and stir until this sauce thickens; then pour the sauce into the soup.
  • Add the lemon juice and more water, if necessary, and simmer until the soup is thick.
  • Serve very hot.

Nutrition Facts : Calories 366.5, Fat 10.4, SaturatedFat 1.4, Sodium 137.2, Carbohydrate 50.3, Fiber 23.4, Sugar 3.9, Protein 21.6

SYRIAN-STYLE LENTIL AND SPINACH SOUP



Syrian-Style Lentil and Spinach Soup image

This soup is like a warm hug. And it's very easy to prepare.

Provided by AzzaJaba

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, chopped
⅔ cup dry green lentils
1 ¾ cups water
1 tablespoon all-purpose flour
⅔ cup chopped fresh spinach
3 tablespoons lemon juice
½ teaspoon salt

Steps:

  • Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils.
  • Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. Add the spinach, lemon juice, and salt. If you prefer a thinner soup, add a bit more water. Cook until spinach is wilted, about 5 minutes. Adjust salt and lemon to suit your taste.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 24.6 g, Fat 3.8 g, Fiber 10.5 g, Protein 9 g, SaturatedFat 0.5 g, Sodium 303.6 mg, Sugar 2.1 g

LENTIL SPINACH SOUP



Lentil Spinach Soup image

I made this up when a restaurant that served something very similar closed. I usually use Cavender's Greek Seasoning Blend instead of salt.

Provided by Dixie_Amazon

Categories     Vegetable

Time 1h21m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 medium onions, chopped
1 garlic clove, chopped
1 tablespoon olive oil
8 ounces dried lentils
1 teaspoon lemon, zest of
1 tablespoon lemon juice
10 ounces frozen spinach
7 cups water or 7 cups stock

Steps:

  • Sautee onions and garlic in oil in 3 quart saucepan over med. heat until onions are tender. Stir in water (or stock), salt and lentils. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in lemon peel, lemon juice and spinach. Cover and simmer until spinach is tender, about 5 minutes. A serving is about 1 1/4 cup.

Nutrition Facts : Calories 276.6, Fat 4.5, SaturatedFat 0.6, Sodium 76.1, Carbohydrate 43, Fiber 20.5, Sugar 4.1, Protein 18.1

MEDITERRANEAN LENTIL SOUP WITH SPINACH



Mediterranean Lentil Soup with Spinach image

Make and share this Mediterranean Lentil Soup with Spinach recipe from Food.com.

Provided by PalatablePastime

Categories     Lentil

Time 8h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup green lentils or 1 cup brown lentils
2 onions, chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
1 potato, peeled and grated
1 clove garlic, minced
1 teaspoon cumin seed
1 teaspoon lemon, zest of
6 cups vegetable broth (chicken broth may be substituted)
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons lemon juice

Steps:

  • Sort lentils and rinse under cold water.
  • Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
  • Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
  • Add spinach and lemon juice and cook on HIGH for 20 minutes more.

CURRIED SPINACH & LENTIL SOUP



Curried spinach & lentil soup image

Pack in the nutrients and the flavour with our curried spinach and lentil soup. It's full of iron and vitamin C and is served with a cashew chutney topping

Provided by Esther Clark

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 55m

Number Of Ingredients 12

2 tbsp rapeseed oil
1 onion , finely chopped
2 large garlic cloves , crushed
¼ tsp hot chilli powder
1 tsp cumin seeds
1 tbsp medium curry powder
160g dried brown lentils
1.2l low-salt veg stock
large bunch coriander
30g unsalted cashew nuts , toasted
2 lemons , zested and juiced
500g spinach

Steps:

  • Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat.
  • Put the coriander, remaining oil and garlic, the cashews and lemon zest in a food processor and blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
  • Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into a blender and blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
  • Ladle the soup into bowls and top with generous dollops of the cashew chutney.

Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium

EASY SPINACH LENTIL SOUP



Easy Spinach Lentil Soup image

This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.

Provided by Maggie R.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

4 strips bacon, chopped
1 cup shredded carrots
1 large onion, chopped
1 teaspoon olive oil
6 cups chicken broth
3 cups water
1 cup salsa
16 ounces dried lentils, rinsed
1 bay leaf
1 teaspoon ground cumin
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 (10 ounce) package fresh spinach, torn
1 cup cubed potatoes

Steps:

  • Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
  • Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 59.9 g, Cholesterol 11.8 mg, Fat 5.1 g, Fiber 26.4 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 1422.3 mg, Sugar 6.2 g

LENTIL STEW WITH SPINACH AND POTATOES



Lentil Stew with Spinach and Potatoes image

Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.

Categories     Soup/Stew     Leafy Green     Potato     Vegetarian     Spinach     Lentil     Fall     Winter     Healthy     Vegan     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 10

2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese (optional)

Steps:

  • Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
  • Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
  • Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

LEMON LENTIL SOUP



Lemon Lentil Soup image

The original Greek recipe is rich, lemony, and satisfying but so is this version with fresh lemons, cashew cream, and hearty red lentils.

Provided by AR Cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

cooking spray
4 carrots, peeled and chopped
2 stalks celery, chopped
¾ teaspoon ground coriander
4 cups vegetable broth
1 cup red lentils, rinsed and drained
¼ cup fresh lemon juice
3 tablespoons unsalted raw cashews
1 ½ cups chopped spinach
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.
  • Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
  • Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes more.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 29 g, Fat 3.1 g, Fiber 7.3 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 390.7 mg, Sugar 5.7 g

RED LENTIL SOUP WITH SPINACH



Red lentil soup with spinach image

Very healthy and quick dish

Provided by u16ds8

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat oil until hot, add carrots, garlic and onion and cook about 6-8min until lightly browned and tender
  • Add chopped tomatoes, lentils, chicken stock, tomato puree, pepper, salt, chili and heat to boiling. Reduce heat to low and simmer 8-10 min or until the lentils are soft
  • Stir in the spinach
  • If you like it smooth, you can put it in the blender or serve it just like that

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To the pot, add the spinach. Cover and cook, stirring intermittently, for 3 minutes more, or until it begins to wilt. Add the lentils, oregano, diced tomatoes and vegetable broth. Bring to a low boil then reduce to a simmer. Cover the pot partially with the lid and cook for 20-30 minutes, or until lentils are tender.
From makingthymeforhealth.com


LEMON AND SPINACH LENTIL SOUP | RECIPES WIKI | FANDOM
375 g green lentils, soaked for 1 hour salt, to taste fresh ground black pepper, to taste 1 kg spinach 2 onions, cut in half then sliced thinly 4 tablespoons oil 6 garlic cloves, sliced 1 tablespoon plain flour 1½ lemons, juice Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to …
From recipes.fandom.com


SPINACH AND LENTIL SOUP RECIPE, LEBANESE RECIPES
As we know Lebanese food is very much healthy and nutritious, this is one such light on the stomach soup from their cuisine. With no calories but only goodness of red lentils and spinach the soup is a dieter's delight. Add your private note. Spinach and Lentil Soup recipe - How to make Spinach and Lentil Soup. Tags Lebanese Soups Indian Pressure Cooker Boiled Deep …
From tarladalal.com


LENTIL, SPINACH AND CUMIN SOUP RECIPE - FOOD NEWS
5-Star Recipe: Lentil Soup with Spinach; Lentil Spinach Soup with Lemon; Directions In a stock pot, add 1 tbsp. coconut oil on a medium heat. Add onions and carrots and sauté for 7 to 8 minutes or so. Next, add minced garlic, cumin, smoked paprika, and sea salt to the stock pot. Sauté for another minute. Add vegetable broth, filtered water, tomatoes, and lentils. Increase …
From foodnewsnews.com


LENTIL AND SPINACH SOUP – ROTARY RECIPES
Brown the onions in oil. Add the chopped spinach and the garlic crushed with salt, and mix well. Sauté slowly until the spinach becomes soft. Bring the lentils back to a boil and add the celery and the sautéed mixture. Turn the heat to low and simmer slowly for 5 minutes. For a thin soup mix in the lemon juice and adjust salt to taste.
From rotaryrecipes.ca


LEBANESE LENTIL SOUP WITH SPINACH- THE SALT AND SWEET KITCHEN
Instructions. In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned. Add the lentils and mix well with the onions. Pour water, bring to a boil, cover, lower heat to medium low …
From thesaltandsweet.com


LEMONY RED LENTIL SPINACH STEW - MONKEY AND ME KITCHEN ...
Turn the heat up to bring the mixture to a boil, once boiling then immediately turn down the heat to a simmer. Simmer until the lentils are soft, about 20 to 30 minutes). Taste test for flavorings, ramp up any spices as needed. Add the fresh spinach and cayenne pepper simmer for 3 to 4 minutes. Remove bay leaf.
From monkeyandmekitchenadventures.com


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