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Here’s a quick, easy, Meatless Monday Lentil Soup with Spinach. Shouldn’t take more than an hour. Soup also freezes well. Made with these items always in Cheftini’s Pantry:
- frozen spinach
- peeled/diced tomatoes
- olive oil
- bouillon (vegetable and chicken)
I used half a bag for this recipe (about 1/2 lb).
The first step when cooking lentils is to wash them and pick out the stems.
Prepare the remaining ingredients: dice about 1/4 cup peeled tomatoes; chop 5-6 cloves garlic…
Place your lentils in a medium pot with about 4-5 cups of water, add garlic, 3-4 tablespoons oil and tomatoes. Salt and pepper to taste(easy on the salt if your adding the bouillon) Bring to a boil on medium/high heat. I find if you bring to a boil too rapidly the lentils begin to fall apart.
Once at a boil add 1 vegetable bouillon, partially cover and reduce heat to a simmer – stirring if necessary. If becomes too thick add more water (a little at a time)
Note: I did not add a bay leaf this time but it is good for flavoring
About 3/4 of the way into the (40-45 minutes later) into the cooking add the frozen spinach.
In a bout an hour you should be eating a healthy bowl of lentils and spinach….on Monday or any meat free night!
This would go so good with a slice my quick Naan Rosemary Focaccia…
(will get this super quick and really simple recipe up this week)