Lentil and Spinach Soup

1
Avery Davis-Fletcher

By
@TexAvery

When we lived in Houston we ate often at a restaurant called "Gyro, Gyro". The family that owned it was Middle Eastern and made the most delicious lentil soup I ever tasted. Sadly, the restaurant burned and never re-opened. I have searched and searched for a recipe similar to the one that they used. I have not found anything. As a result, I have written my own recipe. I hope that you enjoy it.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10 depending on whether used as an appetize or main dish
Prep:
15 Min
Cook:
1 Hr 30 Min

Ingredients

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1 lb
dried lentils (i used green.)
8 c
beef broth (you may also substitute chicken or vegetable broth.)
2 c
water
1 medium
onion (may use large if desired)
4 Tbsp
extra virgin olive oil
4 clove
garlic - smashed but still whole
1 can(s)
(15 ounces) crushed or diced tomatoes
2
bay leaves
4 Tbsp
butter
1 box
(10 ounces) frozen spinach
1 Tbsp
cumin
salt and pepper to taste
1-2 small
chilis (optional) thinly sliced
1 bunch
cilantro, fresh (for garnish)
1 pkg
frozen, sliced carrots (10 - 13 ounces) (you may certainly use fresh, grated carrots; i just did not have any on hand when i wrote the recipe.)

How to Make Lentil and Spinach Soup

Step-by-Step

  • 1Pick over and wash your lentils.
  • 2Place beef broth, water, and lentils in a dutch over over a medium heat. Do not cover yet.
  • 3Slice onion very thin. Put half of the raw onion into the pot with the lentils.
  • 4Put 2 tablespoons of butter and 2 tablespoons of olive oil in a small skillet and heat. Cook the rest of the onion until crispy and add to the lentils and broth. Use a slotted spoon and do NOT add the olive oil and butter to the soup mixture.
  • 5Smash the garlic cloves slightly to remove the skin, cut off the stem end and place in soup pot.
  • 6Add a 15 ounce can of crushed or diced tomatoes. Do not drain if using crushed. Drain if using diced.
  • 7Add 2 whole bay leaves.
  • 8Add the remaining 2 tablespoons of butter to the pot.
  • 9Add salt and pepper to taste.
  • 10Add 10 ounces of frozen spinach to the pot.
  • 11Cook on low heat, covered, until lentils begin to soften.
  • 12Once lentils have begun to soften, add carrots.
  • 13Add very thinly sliced chilis if desired.
  • 14Serve using the remaining olive oil, the cilantro, and sour cream, if desired, as garnish.
  • 15This is great with crisped pita bread as a side dish. I drizzle mine with olive oil and crisp it in the oven. Then, we dip it into the soup as we eat.

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About Lentil and Spinach Soup

Course/Dish: Other Soups, Vegetable Soup
Other Tag: Quick & Easy




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