Fresh Garden Spinach and Lentil Vegetable Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Yields:
-
4 quarts
- Serves:
- 16-18
ingredients
- 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 onions, and or fresh cilantro
directions
-
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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RECIPE SUBMITTED BY
I have always been drawn into the kitchen...My Grandma let me stir up eggs when I could hardly reach her countertop! I think of cooking as giving lots of love, and I am happy to find this website just jam-packed with it !
I work part-time in the medical field, and also enjoy sewing, painting and reading. Gardening with my husband is my favorite outdoor hobby. We grow roses, perennials, annuals and veggies, herbs....whatever we can fit in, and I dry and freeze also. My pet peeve is packaging that I cannot open easily...plastic shrink- wrap, staples, etc..Oh, and mushy tomatoes from the store in the wintertime.