Best Spinach Lemon And Lentil Soup Recipes

GREEK LENTIL AND SPINACH SOUP WITH LEMON

Steps:

• In a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. Bring to a boil, then turn down heat to very low and let simmer, partially covered, about 30 minutes.
• Add potatoes and spinach, cover again and let simmer another 15 minutes. Add the butternut squash. Cover again and let simmer while you do the next step.
• Heat the olive oil in a skillet and add the onion and sauté until it starts to soften, about 3 minutes. Add the celery and garlic and sauté another 3 minutes, stirring often. Add this mixture to the soup; deglaze the skillet with a little soup and add the pan contents to the pot. Add salt, taste for seasoning.
• Just before serving, add the lemon juice, stir well and taste again for seasoning. Serve hot with a lemon slice floating on top of each bowl of soup.

LENTIL SOUP WITH SPINACH AND LEMON (ADS BI HAMUD)

Steps:

• Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time.
• Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils.
• Sauté the onions and garlic in oil until soft, add the flour and stir well.
• Add a cup of water and stir until this sauce thickens; then pour the sauce into the soup.
• Add the lemon juice and more water, if necessary, and simmer until the soup is thick.
• Serve very hot.

SPINACH, LEMON AND LENTIL SOUP

Steps:

• Prepare your ingredients.
• Heat a large stock pot on Medium Heat; add the tablespoon of olive oil.
• When the oil is hot add the leeks and garlic to be sauteed.
• Saute them until the leeks are clear.
• Turn down the heat to low-- very low.
• Add the chicken stock and water to the pot. Add the potatoes, bay leaves, thyme and oregano. Let the soup simmer on low heat for about an hour or so (or until the potatoes are cooked to your liking).
• Add the lentils at this point; continue simmering for 10 minutes.
• Just before you are about to serve dinner, add in the spinach and lemon juice.
• The longer the spinach is in the soup, the more it will be wilted.
• It is best added to the soup minutes before you are about to serve it.
• Garnish the soup with a lemon wedge and a dollop of sour cream.
• **This soup could also easily be prepared in a crock pot!
• **This recipe also doubles well!

GREEK LENTIL AND SPINACH SOUP WITH LEMON

Steps:

• 1 In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves
• 2 Bring to a boil, then reduce the heat to low
• 3 Simmer, partially covered, about 30 minutes, until the lentils are tender
• 4 Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender
• 5 Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering
• 6 Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes
• 7 Add the celery and garlic and cook, stirring often, until they soften, 3 minutes
• 8 Add the mixture to the soup, deglazing the skillet with a little bit of the broth from the soup, then add the deglazed contents back to the soup pot
• 9 Add the salt and pepper, taste, and add more if needed
• 10 Pick out and discard the bay leaves
• 11 Thinly slice one of the lemons and cut the other into wedges
• 12 Just before serving, stir the lemon juice into the soup
• 13 Serve the soup hot, with a lemon slice floating atop each bowl
• 14 Pass lemon wedges at the table