It was a soup night last night! Or maybe it’s a soup week, soup month, something. When the weather is cold, I love to make a good soup. I have about five varieties that I make often, and Spinach-Lentil is one of my favorites.
Last time I made this one, I know my son liked it, but Sully loves soup as much as me. I don’t remember my girls liking it very well. But last night, Amelia said it was delicious and asked for seconds. Natalie tried it and said ‘yummy!’. Maybe it took a couple tries or maybe it was a lucky night, but whatever it was, I’ll take it! With high-protein lentils and lots of veggies, this is definitely food I want my kids to fill up on.
This recipe takes about an hour, but it is mostly just cooking time for the lentils, not active prepping. So, dice up some vegetables, get this one on the stove, and get back to your to-do’s (or, if you’re lucky, curl up with a good book!!).
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 teaspoon fresh ginger, grated (or use dried if you don’t have fresh, I did last night and it turned out fine)
- 2 teaspoons fresh rosemary (or 1 1/2 teaspoons dried)
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- Pinch chili flakes
- Freshly ground black pepper
- 1 tablespoon Tamari or Shoyu (soy sauce)
- 6 cups water with 2 vegetable broth cubes (I use Rapunzel brand cubes; or just use 6 cups vegetable stock)
- 1 cup dry lentils, rinsed (I used green lentils)
- 2 bay leaves
- 4 cups chopped fresh spinach
Add oil to a large pot over medium heat and add onion, celery, carrots, ginger and a sprinkle of salt.
Cook for 5-7 minutes.
Add rosemary, cumin, allspice, pepper and Tamari and cook for 1 minute.
Add lentils, water, vegetable broth cubes and bay leaves and bring to a boil.
Reduce heat to medium-low and simmer for 45 minutes, until lentils are done.
Add more water if the soup is too thick.
Remove bay leaves.
Add spinach and simmer additional 5 minutes.