everyday spectechols

gardening. cooking. everyday echols family spectacles.

spinach lentil soup

If you haven’t noticed yet, I’m a big fan of soup.  All kinds of soup.  They are inexpensive to make, super tasty to eat, keep well as leftovers, and are one of the easiest ways I know to pack a ton of veggies in to one meal.

And this recipe is one of my favs – it’s a great one to have on hand for your gluten-free, vegetarian guests/ family :)

Spinach Lentil Soup
Start-to-finish 45 minutes
Serves 8-10

2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
4 celery stalks, chopped
6 medium carrots, chopped
6 medium russet potatoes, peel and chopped
16oz lentils (I use green but feel free to experiment)
10 cups vegetable stock
2 cups fresh spinach, chopped

1) Add oil, onion, garlic, celery, carrots, and potatoes to a large stock pot over medium heat.

2) Add lentils and stock.  Season with thyme, paprika, pepper, and salt.  Bring to a low boil, reduce heat, and simmer covered 15 minutes, stirring occasionally.

3) Add spinach to soup and simmer covered for another 20 minutes until vegetables and lentils are tender.

Seasonal Variations
Summer – Some shredded cabbage is great in this!

Fall and Winter – Sub in leeks and/or shallots for the onions and throw in some root veggies like parsnips, rutabagas, sunchokes, or celery root.  

Spring – If you have kale on hand instead of spinach, no worries, you can use the kale instead :)

If you’re looking for more vegetarian and gluten-free recipes from everyday spectechols…
vegetarian recipes
gluten-free recipes

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