Sunday, February 24, 2013

Vegan Recipe: Lentil Soup with Wilted Spinach

So we've been keeping at this vegan thing and I wanted to share one of my favorite recipes with you. I live off this soup in the wintertime. It is packed with protein and nutrients while warming your insides on a cold day. Plus it is downright delicious! 

***Note: I used red lentils because I had some in the house and didn't think it needed salt or pepper. Give it a try! 

Lentil Soup with Wilted Spinach 

Makes 4 servings
Time: Roughly 40 minutes

1 tbsp coconut oil
2 large cloves of garlic, minced
2 cups vegetable broth
1 cup dry lentils, rinsed thoroughly 
1 bay leaf
2 tbsp fresh lemon juice
2 cups packed baby spinach leaves
Salt and pepper to taste

  • In a large soup pot, heat coconut oil over medium heat. Add the garlic and cook for 1 minute until garlic is fragrant and turns golden brown. 
  • Pour in vegetable broth and add lentils and bay leaf. Raise the heat to bring to a boil, then reduce heat to maintain a simmer.
  • Cook, uncovered, for about 30 minutes, until lentils are just tender, adding water if necessary to maintain a broth around the legumes. 
  • Stir in lemon juice and the spinach and cook for 2 more minutes, or until spinach has turned bright green and waited. Season with salt and pepper to taste and serve warm. 


Catherine said...

Yum, looks delicious! I'm a vegetarian and love new recipes. Have a blessed day.

Stephanie F said...

Wow wow wow...I love lentils so much, and never thought of adding spinach like that. Looks delicious!


jAllen said...

Looks delicious!

Lentil said...

Ohmygoodness, this looks delicious! I'm a huge fan of anything lentil*. You forgot to add in the long list of good things about this recipe that it looks like it won't break the bank. I think we'll try it this week. We already have all of the ingredients hanging about the kitchen!

*Funny, I didn't even think about my pen name until after I wrote this sentence. Ha!

Sadie said...

This looks delicious, thanks for posting! And hello from ICLW.

JenS said...

I love lentils! I'll have to try this.

Shauna said...

Looks yummy, thanks for sharing! Shauna {}

LWLH said...

I'm not sure I could hop on board with this but, I've wanted to try lentils. What do they taste like?

Shaina A. said...

Looks yummy! I just made my first recipe using coconut oil earlier this week. Lately I've been trying to find any and all healthy substitutes! I'm found your blog over at the Covered in Grace blog and I'm a new follower. I look forward to reading your future posts :)


Amber said...

I might have to try this

Risa said...

Hi from ICLW! I may have to try this! I am pinning it to Pinterest!

Emily said...

Yummy! Love lentils, spinach, garlic...everything in there!

Shelley said...

This does look good. I may have to try it! Also, just wanted to stop by and respond to a comment you left on my blog. We used Reprogenetics for our PGD. My clinic works with a few labs, but recommended this one, so I did a little bit of research and Reprogenetics seemed to have a good track record. Interestingly, they use Natera to analyze their products of conception either via D&C or at home miscarriage (since I tried to have both!). I hope IVF #2 is successful for both of us!

Allie Gunter said...

Wow, this look delicious!
Newest follower :)


Meg {henninglove} said...

yum!! this dish looks absolutely yummy, definitely need to make this!

AUBREY @ Project Lovegood said...

It's really nice to see more people adopting a vegan/plant-based diet. I'm vegan, for a variety of reasons, and occasionally share recipes and can I say this one looks delicious!

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