Rustic Lentil Soup with Spinach

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  • 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
Directions
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.

Servings Per Recipe: 8
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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