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Soups & stews

Marian's Lentil and Spinach Soup
1 Tbsp. olive oil
1 large onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 cup green or brown lentils
6 cups water
1 (14.5 oz) can tomatoes, diced or crushed
1/2 tsp. seasoned salt, or to taste
3 Tbsp. dried parsley
1 bay leaf
1 (7 oz.) pkg Taste of Inspirations Baby Spinach cut in 1/2-inch pieces
1 tsp. red wine vinegar or balsamic vinegar
2 Nature's Place Spinach Chicken Sausages (optional)
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Marian's Lentil and Spinach Soup

Marian's Lentil and Spinach Soup

Marian's Lentil and Spinach Soup
  • Servings:Serves 6
  • Prep Time:0 minutes
  • Cook Time:40 minutes
To make this soup, Marian starts with a vegetarian base, sets aside a portion to keep it veggie, then adds meat to the remainder. Recipe may be halved and may be frozen.
1. Heat oil in a large stockpot over medium-high heat. Add onion, celery, and garlic and saute until softened, 3 to 5 minutes. Add lentils, water, tomatoes, seasoned salt, parsley, and bay leaf and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer for 25 minutes. Add spinach and vinegar and cook 3 to 5 minutes longer, until spinach is completely wilted and tender. Remove bay leaf.
2. The soup may be served at this point. If serving both meat eaters and vegetarians, set aside some of the soup for vegetarians. Cut the sausages lengthwise, then into 1?2-inch half-moon slices, and add to the soup. Heat until meat is hot, about 5 to 8 minutes. Serve immediately.
Source: Fresh Magazine January, February 2010