Spinach and Lentil Soup

If you follow me on twitter, you may have noticed that I’ve been raving about Apolinaras’ spinach and lentil soup. He has tweaked the recipe to perfection and it’s so good that I find myself filling up a bowl with it instead of ice cream for my late night snack. Don’t let its humble appearance and short ingredient list fool you – it’s completely addicting!

Since Apolinaras doesn’t follow recipes or measure ingredients, I tagged alongside him while he was making it this weekend so I could jot down exactly how he crafts his masterpiece. In the true spirit of my hubby, it’s super easy to put together. You literally just put everything in a pot and allow it to simmer! You can’t beat something that is this good for you and easy to make.  I’m very happy that I can now make this myself on the days that he’s too busy to get into the kitchen!

Spinach and Lentil Soup
Printable Recipe

Ingredients:
4 cups chicken stock
1 cup lentils
1 pound fresh baby spinach
2 teaspoons lemon pepper spice blend
2 tablespoons olive oil
Juice of one lemon

Directions:
Place chicken stock, lentils, baby spinach, lemon pepper spice blend, and olive oil in a large stockpot and bring to a boil over medium high heat. Reduce heat to low, cover pot, and simmer for 15 minutes or until lentils are tender. Mix in lemon juice. Makes 4 servings.

Nutrition: 156 calories, 7.9g fat, 6.5g fiber, 8.8g protein per serving
Cost: $1.53 per serving

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38 Responses to Spinach and Lentil Soup

  1. Yes — lemon pepper and spinach! What a great combination, and you’re right, SO healthy. What a wonderful meal, and so simple for a weeknight!

  2. late-night snack? hmm. although i don’t believe i’d be able to sleep after consuming copious lentils (IF you get my meaning…), i would love this at any other time of day. thanks to both of ya!

  3. Yum! I love thick, full soups like this one appears to be. And I’m a huge fan of super healthy soups that are also super delicious!

  4. I imagine the lemon is what sets this soup apart. I can also think of a bunch of spices that could enhance this, but I bet it’s just perfect when left simple, like you said!

  5. Oh wow, YUMMO!!!! I have a giant bag of lentil that I need to use up! It would be perfect for lentil soup, especially since Chicago is still cold. :( Boo us. I hope frozen spinach works in this recipe too.

  6. I’m so impressed with this recipe, especially since Apolinaras created it! I really want my hubby to start making dinners :) I love soups that can be made by throwing a few fresh ingredients together!

  7. I’m interested in making this but I’m a noob when it comes to cooking. Is the chicken stock mentioned the yellow powdery stuff? If so, I would assume I need to add some water but you don’t mention any water in your recipe so I haven’t a clue how much I would put in LOL

  8. Hi Lindsay – You can buy chicken stock in the soup aisle that is ready to go or you can buy the yellow powdered bouillon. If you get the powdered stuff, there will be directions on the package about how much water to add for each cup of stock you’d like to make (I think it’s usually a teaspoon for each cup of water). Hope this helps!

  9. I just wanted to let you know that I’ve made this maybe six times now. It’s my new favorite thing to make, and it’s so easy. Thanks for a great recipe. I’m curious though – do your lentils get soft when you only cook them 15 minutes? I have to cook mine at least 25 minutes for them to have a nice texture. Then I add the spinach.

  10. Amber – Yay, I’m glad you’ve been enjoying and will let Apolinaras know :) So, I just did a little googling and it seems like the age of your lentils can affect cooking time and most recipes say 15 to 30 minutes. Ours must have been the quick cooking type!

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