Fresh Garden Spinach and Lentil Vegetable Soup Recipe #375078
This is an easy way to use some of your surplus spring garden spinach- simple and quick to make with most of the ingredients already on hand
Low in calories, but healthy and tasty!
by Ms. Noodles
1¼ hours | 20 min prep
SERVES 16 -18 , 4 quarts
- 1/4 cup olive oil
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup diced white onion
- 1 cup diced potato
- 1/2 cup diced sun-dried tomato packed in oil
- 1/2 cup fresh corn
- 1 tablespoon instant minced garlic
- 1/4 cup dried onion flakes
- 2 tablespoons curry powder
- 2 tablespoons cumin powder
- 1 bay leaf
- 12-14 cups water
- 2 cups brown lentils
- 2 (14 1/2 ounce) cans chicken broth
- 1/2 lemon, juice of
- 2 tablespoons chicken flavor instant bouillon
- 6 cups diced fresh spinach (packed)
- plain yogurt or sour cream
- diced green onion, and or fresh cilantro
- Directions:.
- In a large non-stick stockpot, add olive oil and sauté diced vegetables and spices for 10 minutes,stir often.
- Add water,lemon juice, broth, bouillion and lentils.
- Bring to boil, and then cover pot and lower to simmer for 30 minutes, stir often.
- Add chopped spinach.
- Cook additional 15 minutes, stirring frequently.
- Use hand-held blender to blend/puree about 1/3 of soup- return it to pot, and stir well to thicken soup.
- Serve in large bowl topped with your choice of yogurt or sour cream, and chopped green onion or cilantro.
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5 stars