Spinach & Lentil Soup with Cheese & Basil

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 175.2
  • Total Fat: 6.9 g
  • Cholesterol: 8.7 mg
  • Sodium: 477.9 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 7.2 g
  • Protein: 10.4 g

View full nutritional breakdown of Spinach & Lentil Soup with Cheese & Basil calories by ingredient
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Taken from Cooking Light Magazine January/February 2012 edition. Taken from Cooking Light Magazine January/February 2012 edition.
Number of Servings: 4


    1 tblsp olive oil
    1 oz chopped turkey bacon (or use pancetta)
    1 1/4 cup chopped onion
    3/4 cup chopped celery
    3/4 cup chopped carrot
    1 tsp chopped fresh thyme
    1 bay leaf
    1 cup dried lentils
    3 cups ff, lower sodium chicken broth
    2 cups water
    1 (6 oz) package fresh baby spinach
    1/2 cup chopped fresh basil or a Tblsp dry
    1/4 cup grated fresh parmesan cheese
    1 tblsp fresh lemon juice
    1/8 tsp freshly ground black pepper


This recipe can be made ahead-just wait to add the spinach until after you reheat the soup.


1. Heat a Dutch oven over medium heat. Add oil, swirl to coat. Add bacon; cook 1 minute or till it begins to brown, stirring occasionally. Add onion & next 4 ingredients (through bay leaf); cook 8 minutes or till vegetables are tender, stirring occasionally. Add lentils, broth and water; bring to a boil. Cover, reduce heat and simmer 40 minutes and mixture is slightly thickened. Remove from heat, Discard bay leaf.
2. Place 2 cups lentil mixture in a blender. Remove the center piece of blender lid (to allow steam to escape) and secure blender lid on blender. Place a clean towel over opening in blender (to avoid splatters), and blend till smooth. Return pureed lentil mixture to pan. Add spinach, basil, parmesan, lemon juice and pepper. Stir till spinach wilts. Serve immediately.

Serving Size: 4 1.75-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user HUBBYANDI.

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