Rustic Lentil Soup with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 cups mixed lentils2 T olive oil1 large onion finely diced1 carrot (or several baby carrots) finely chopped1 roasted red pepper, chopped (can be bottled)\1 T chopped parsley2 garlic cloves, finely ch.2 T tomato paste1 T dijon mustard1/2 C dry red wine1 bay leaf6-7 C water (can add a little veg. stock as needed)sea salt and ground black pepperchopped parsley for garnishRed wine vinegar to taste
Makes approx. 8 servings
1. Cover lentils with hot water and set aside for about 2 hours
2. warm oil - add onion, carrot, red pepper, and parsley.
Cook over med. heat, stirring occ., until onion is softened and golden - approx 10 min. Add garlic, tom. paste, and mustard - word in and cook. Pour in wine, scrape up pan juices, then simmer until partially reduced after a few min.
Drain lentils and add them to pot with bay leaf and water.
Bring to a boil, reduce heat, simmer covered, for 30 min.
Add 1.5 tsp salt & cook 10-20 min., until lentils are softened.
3. Add spinach & cook 2 min.
Add parsley & vinegar to taste (or mint)
When serving, add cheese or chopped tomato, or cooked pasta.
Number of Servings: 8
Recipe submitted by SparkPeople user CINDYC53.
1. Cover lentils with hot water and set aside for about 2 hours
2. warm oil - add onion, carrot, red pepper, and parsley.
Cook over med. heat, stirring occ., until onion is softened and golden - approx 10 min. Add garlic, tom. paste, and mustard - word in and cook. Pour in wine, scrape up pan juices, then simmer until partially reduced after a few min.
Drain lentils and add them to pot with bay leaf and water.
Bring to a boil, reduce heat, simmer covered, for 30 min.
Add 1.5 tsp salt & cook 10-20 min., until lentils are softened.
3. Add spinach & cook 2 min.
Add parsley & vinegar to taste (or mint)
When serving, add cheese or chopped tomato, or cooked pasta.
Number of Servings: 8
Recipe submitted by SparkPeople user CINDYC53.
Nutritional Info Amount Per Serving
- Calories: 118.5
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 85.0 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 4.4 g
- Protein: 4.9 g
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