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Italy: hearty lentil soup with spinach

This is a super simple soup that is packed with protein and iron.  Lentils are common in many parts of the Mediterranean.  This recipe originates from my mother and she always says the trick is to add the garlic infused oil at the end.  The recipe is more of an Italian version but adding one of the optional spices brings you into parts of Eastern Europe.

This goes well with a nice piece of garlic bread or a salad if you need more to the meal.

Italy: hearty lentil soup with spinach

This is a super simple soup that is packed with protein and iron.  Lentils are common in many parts of the Mediterranean.  This recipe originates from my mother and she always says the trick is to add the garlic infused oil at the end.  The recipe is more of an Italian version but adding one of the optional spices brings you into parts of Eastern Europe.

This goes well with a nice piece of garlic bread or a salad if you need more to the meal.

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Ingredients

Recipe serves: 4
2 cups green French lentils
3 tablespoons olive oil
1 yellow onion, chopped in small pieces
2 stalks celery, finely chopped
1 large carrot, peeled and chopped in small pieces
2 cloves garlic, finely chopped
4 cups (1 quart) chicken broth or beef broth
8 ounces fresh spinach, stemmed and coarsely chopped
salt and pepper, to taste
to finish
1 1/2 tablespoon olive oil
1 garlic clove
optional flavors
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
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Italy: hearty lentil soup with spinach
Posted by
  • time
    1 hour
  • serves
    4
  • skill level
    Easy

Ingredients

  • 2 cups green French lentils
  • 3 tablespoons olive oil
  • 1 yellow onion, chopped in small pieces
  • 2 stalks celery, finely chopped
  • 1 large carrot, peeled and chopped in small pieces
  • 2 cloves garlic, finely chopped
  • 4 cups (1 quart) chicken broth or beef broth
  • 8 ounces fresh spinach, stemmed and coarsely chopped
  • salt and pepper, to taste

  • to finish

  • 1 1/2 tablespoon olive oil
  • 1 garlic clove

  • optional flavors

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika

Directions

1
Done

Rinse the lentils in a colander under cold running water and drain. Set aside.
2
Done

In a large pot over medium-high heat, warm the olive oil. Add the onion, celery and carrots and cook, stirring occasionally, until softened, about 5 minutes. This threesome of vegetables is also known as soffrito in Italy, Mirepoix in France, Sofrito in Spain.

3
Done

Add the garlic and stir until softened, about 1-2 minutes.

4
Done

Stir in the the lentils and chicken or beef broth. Add some salt but be aware that some broths contain salt. You want to taste and adjust as preferred.
5
Done

Bring to a boil, then reduce the heat to low, cover and simmer gently until the lentils are very tender, about 30 minutes.
6
Done

Stir the spinach into the soup. Cook, uncovered, just until the spinach wilts, 1 to 2 minutes. Season with salt and pepper, if needed, tasting and adjusting to your taste.
7
Done

Leave to simmer and serve within a few minutes, otherwise remove from heat until ready to serve.
8
Done

to finish

Place garlic clove in olive oil, and cook in a small saute pan until garlic is fragrant, about 2 minutes.

9
Done

Remove garlic clove and pour fragrant oil into the soup.
10
Done

Ladle the soup into bowls and serve immediately.

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