Lentil Soup
with mushrooms and spinach
This hearty lentil soup is full of fall veggies - leeks, carrots, mushrooms, and spinach - to make it a hearty meal. Sop it up with some bread for a warm, satisfying dinner.
Smarts: Use vacuum-packed lentils over canned. They tend to be more al dente and hold up better in soups.
Smarts: Use vacuum-packed lentils over canned. They tend to be more al dente and hold up better in soups.
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Ingredients
Lentil Soup with Mushrooms and Spinach:
- Garlic - 3 cloves , minced
- Leeks - 2 , sliced
- Carrots, medium - 3 , diced
- Brown / cremini mushrooms - 1/2 lb , sliced
- Vacuum-packed, cooked lentils - 1 1/2 cups ((Look in the refrigerated aisle where tofu is kept. If not available, substitute canned lentils))
- Diced tomatoes (14 oz / 397 g can) - 1 can
- Cooking oil - 2 Tbsp
- Vegetable broth - 4 cups
- Bay leaves - 2
- Dried thyme - 1/2 tsp
- Baby spinach - 4 oz
- Lemons - 1/2 , juice of
- Salt and pepper - to taste
- Baguette or ciabbata - 5 oz
Prep
- Garlic / Leeks / Carrots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Lentils - Drain and rinse if using canned. If using vacuum packed, just give them a rinse.
- Diced tomatoes - Drain.
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Make
- Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, leeks, and carrots to heated oil. Saute for ~3 minutes.
- Then add vegetable broth, tomatoes, bay leaves, and dried thyme. Cover and bring to a boil.
- Add mushrooms and simmer uncovered for ~15 minutes.
- Fold in lentils and spinach leaves and stir to mix. Remove from heat and finish with lemon juice. Taste and then season to taste with salt and pepper.
- Spoon soup into bowls (remember to fish out bay leaves). Slice bread and enjoy with soup!
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