Hearty Spinach and Lentil Soup
A hearty soup served as a main dish… a great idea for a cold winter day!
Preparation
15 minutes
Cooking
30 minutes
Portions
5
Food storage
3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 15 ml (1 tbsp) canola oil
- 1 small yellow onion, peeled and chopped
- 2 celery sticks, chopped
- 4 garlic cloves, peeled and minced
- 10 ml (2 tsp) ground cumin
- Salt, pepper and Tabasco-style hot sauce, to taste
- 2 cans (540 ml) lentils, drained and rinsed
- 60 ml (¼ cup) uncooked rice
- 1.5 litres (6 cups) chicken broth Our short video will show you how to make your own broth
- 8 frozen spinach nuggets (about 310 ml/1¼ cup)
Preparation
- In a large pot, heat the oil over medium-high heat, add the onion and celery and cook for about 5 minutes.
- Add the garlic and cook for another minute. Add salt and pepper.
- Add the lentils, rice and chicken broth.
- Bring to a boil, then reduce heat to medium-low. Add the spinach and simmer for about 20 minutes, or until the rice is done. Tip: Use the cooking time to prepare your side dishes.
- You can add a little hot sauce and adjust the salt and pepper as needed, before serving.
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