How To make Lentil and Spinach Soup
1 c Brown lentils
2 ea Bay leaves
1 ea Celery stick, finely chopped
2 ts Ginger, grated
8 c Vegetable stock
1 tb Olive oil
1 lg Red onion, chopped
2 ea Cloves garlic, crushed
2 md Tomatoes, peeled & chopped
1 bn Spinach, chopped
2 ts Cider vinegar
1 ts Cilantro, chopped
Combine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 mins or until lentils are just soft. Heat oil in the pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring, until tomatoes are pulpy. Add the spinach, stir over heat until spinach is wilted. Add spinach mixture to lentil mixture, stir in vinegar and coriander; stir until heated through. Discard bay leaves before serving.
How To make Lentil and Spinach Soup's Videos
Spinach Lentil and Squash Curry Recipe - Perfect For Easy Vegetarian and Vegan Meals
One pot Lentil curry recipe with spinach and squash is perfect for easy Vegetarian and Vegan Meals. Make this easy lentil recipe enjoy it through out the week. This easy vegetarian curry is packed with nutrient and is delicious, perfect for lunch or dinner.
???? Let me know in the comments if you enjoyed my vegan Lentil curry recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings approx.)
1 cup / 180g Dry red lentils - Soak lentils in water for 1 hour
500g Squash (cut into cubes) - I have used Butternut squash, you could also use pumpkin or acorn squash
100g / 3 cups Spinach leaves - chopped
2 to 3 tablespoon olive oil OR oil of choice
1+1/2 cup / 200g Onion
1 Tablespoon Ginger - finely chopped
1 tablespoon Garlic - finely chopped
3/4 cup / 175ml Tomato puree / Passata (strained tomatoes)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/8 teaspoon Asafoetida (hing)
1/4 to 1/2 teaspoon cayenne pepper (OPTIONAL)
4 cups / 900ml water OR Vegetable broth/stock
Salt to taste ( I added total 1+3/4 Teaspoon of pink Himalayan salt)
???? Garnish:
1/2 cup / 20g fresh Cilantro / Coriander leaves
1/2 teaspoon Ground Black Pepper
Lemon Juice to taste (I added 1/2 Tablespoon but you do you)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the red lentils a few times, until the water runs clear and then soak for 1 hour. Finely chop the onion, ginger and garlic. Chop the squash in to 1 inch cubes (approx.).
To a heated pan add the cooking oil, onions and 1/4 teaspoon salt. Fry on medium heat until the onions are lightly browned. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip this step.
Add the ginger and garlic and fry for another 1 minute or until fragrant. Now reduce the heat to low and add the spices (turmeric, ground cumin, coriander, garam masala, asafoetida and cayenne pepper). Fry on low heat for about 1 minute or so. Add the tomato puree or passata and mix well. Cook the puree for another 2 minutes. Add the chopped squash, soaked/strained red lentils, salt to taste, water and mix well. Turn up the heat, cover the lid and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low (or low depending on the heat of your stove). Cook on medium-low heat for about 25 to 30 minutes or until the lentils are completely cooked.
✅ ???? NOTE: The cooking time of the lentils depends on the quality of the lentils. One batch of red lentils maybe drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove.
Once the lentils are cooked uncover and give it a mix. Whisk the with the spatula to break down the lentils, this will make the dish creamy. Now increase the heat to medium and bring the lentils to a boil. Add the chopped spinach leaves and mix well. Cook the spinach for about 1 minute or so. Turn off the heat.
✅ ???? NOTE: If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste.
Add the chopped cilantro, ground black pepper, lemon juice, drizzle of a good quality extra virgin olive oil. Mix well. Serve hot with a steamed rice/naan, green side salad and some pickle.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove
???? Every stove is different so regulate the heat as required
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
*****
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Spinach & Lentil Stew || Vegan ???? Recipe
Spinach & Lentil Stew || Vegan ???? Recipe
This spinach stew is inspired by Sudanese Rijla (purslane) and lentil stew. The spinach and red lentils is cooked with garlic and a blend of spices. It is usually cooked with meat but this is a vegan version
INGREDIENTS LIST:
2 ½ cups red lentils
500g spinach (frozen)
1 large onion
1 medium tomato
4-5 tablespoons canola oil
1 tablespoon tomato paste
1 tablespoon garlic paste
1 ½ tablespoons veg stock powder
2 teaspoons coriander powder
2 teaspoons cumin powder
Black pepper
Salt
HOW MY FAMILY & I EAT THIS: This can be eaten with kisra, injera, bread, rice or chapati.
CHECK OUT MORE OF MY VEGAN RECIPES:
Mullah Kombo || Vegan ???? Recipe
Cabbage Curry || Vegan ???? Recipe
Silverbeet & Peanut Butter Stew || Vegan ???? Recipe
Roasted Butternut Pumpkin Soup || Alternative vegan instructions included
Bamia Thabiek || Okra Stew || Vegan ???? Recipe
Mullah Kombo || Vegan ???? Recipe
Sautéed Cabbage & Carrot || Vegan ???? Recipe
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Test Kitchen Tuesday: 1-Pot Lentil, Potato & Spinach Soup
Welcome to Test Kitchen Tuesday! Each month we’ll feature new delicious recipes from me and our amazing Test Kitchen team.
This 1-Pot Lentil, Spinach and Potato Soup is the perfect soup to curl up with while you’re fighting off the last of those pesky winter blues! It’s packed with mood-lifting ingredients, it comes together in under an hour, and it tastes divine!
Get the full recipe at the blog:
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Carrot, Red Lentil, and Spinach Soup
Vegan red lentil soup with carrots, lentils, and a tomato base. This simple soup is a weeknight staple and can be made with common pantry items like canned tomatoes, frozen spinach, and dried red lentils. It takes about half an hour from start to finish and freezes well. Get the full recipe at
How to make lentil spinach soup | Lentil and lemon soup
The Lebanese sour lentil and chard soup, so easy and tasty.
Chard can be replaced by spinach, as in this video.
Ingredients:
Cup of whole lentils
500 g of spinach or chard
Juice of 2 lemons (or less to taste)
1garlic clove
1/4 cup cilantro (or TBSP already cooked cilantro)
Salt to taste
I use in this recipe already minced garlic, cooked cilantro cubes, and lemon cubes. They save so much time in cooking and maintain the delicious flavor. Check how to make them here:
The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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