{"id":1233,"date":"2015-06-29T10:03:50","date_gmt":"2015-06-29T16:03:50","guid":{"rendered":"http:\/\/vegetatingwithleslie.org\/?p=1233"},"modified":"2025-02-03T15:45:06","modified_gmt":"2025-02-03T21:45:06","slug":"lentil-soup-with-spinach","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=1233","title":{"rendered":"Lentil Soup with Spinach"},"content":{"rendered":"<p>This Brown Lentil Soup is the first lentil soup I ever made, and the first time I made it was over forty years ago. Lentils were made for Middle Eastern seasonings, lemon, garlic and cumin. I always like a little heat in my food, too, and I almost always use hot paprika for that. I keep this brown lentil soup\u00a0somewhat milder, though, and just use enough paprika to make the soup interesting, though still comforting. Spinach is a traditional Middle Eastern addition to the basic soup, and it makes the soup a nice meal in a bowl.<\/p>\n<p><strong>BROWN LENTIL SOUP WITH SPINACH<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Brown lentils, dried, 1 lb. (about 3 scant cups)<\/li>\n<li>Extra virgin olive oil, 1\/4 cup<\/li>\n<li>Spanish onion, 1<\/li>\n<li>Carrots,\u00a03 or 4<\/li>\n<li>Celery, 3 or 4\u00a0stalks<\/li>\n<li>Garlic, 1-2 TB, minced (6-8 large cloves)<\/li>\n<li>Cumin, 1 TB<\/li>\n<li>Salt, 1 TB (then to taste)<\/li>\n<li>Hot paprika, 1\/2 tsp.<\/li>\n<li>Water, 6-9\u00a0cups (note: always start with less water &#8211; it&#8217;s easy to add during cooking to get the consistency you want)<\/li>\n<li>Lemon, juice of 1.5-2 lemons<\/li>\n<li>Cilantro, 1\/2 bunch, minced<\/li>\n<li>Spinach, 1\/2 lb. &#8211; 1 lb., rough chopped<\/li>\n<li>Other veggies, opt. (see note below)<\/li>\n<\/ul>\n<p><strong>Directions\u00a0<\/strong><\/p>\n<ol>\n<li>Mince the garlic, and petite dice the carrots and celery.<\/li>\n<li>Add extra virgin olive oil to cover the bottom of your soup pot. Add prepared veggies and garlic and saute until softened.<\/li>\n<li>Add the lentils and four cups of water or veggie broth per\u00a0cup of lentils (about 12 cups of water).<\/li>\n<li>Add optional veggies, petite diced. I don&#8217;t usually do this, but if I happen to have something appropriate that I want to use up, this soup is a good place. For this batch, I had the cores of a lot of zucchini and summer squash that I had used for zucchini &#8220;pasta,&#8221; so I petite diced it\u00a0and tossed it in.<\/li>\n<li>Add the remaining seasonings: salt, cumin, hot paprika and lemon juice.<\/li>\n<li>Cook covered, stirring occasionally, until the lentils soften and begin to blend. I prefer to see actual lentils in my soup, so I don&#8217;t want to over-cook.<\/li>\n<li>With a potato ricer, mash the lentils a little to thicken the soup &#8212; again, not completely. It&#8217;s good to see those lentils!<\/li>\n<li>Add the finely chopped cilantro and rough-chopped spinach. Sometimes I cut the spinach in ribbons.<\/li>\n<li>Remove from heat. Serve with a little extra lemon and olive oil.<\/li>\n<\/ol>\n<p>Lentils are a great food for vegetarians and vegans, and they can be used in so many ways. This Lentil Soup is just a good, basic recipe, and it&#8217;s quick and easy to make.<\/p>\n<p>For more, visit my blog, <a href=\"http:\/\/www.vegetatingwithleslie.org\"><strong>vegetatingwithleslie.org<\/strong><\/a>, &#8220;Like&#8221; me on <strong>FaceBook\/Vegetating with Leslie<\/strong> or follow me on <strong>Twitter<\/strong><strong>, <\/strong><strong>@vegwithleslie<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This Brown Lentil Soup is the first lentil soup I ever made, and the first time I made it was over forty years ago. Lentils were made for Middle Eastern seasonings, lemon, garlic and cumin. I always like a little heat in <\/p>\n<p><a class=\"read-more\" href=\"https:\/\/vegetatingwithleslie.org\/?p=1233\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":6283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3,7,5,4],"tags":[67,27,38],"class_list":["post-1233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-soups","category-vegan","category-vegetarian","tag-lentil","tag-vegan","tag-vegetarian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lentil Soup with Spinach - Vegetating with Leslie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vegetatingwithleslie.org\/?p=1233\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lentil Soup with Spinach - Vegetating with Leslie\" \/>\n<meta property=\"og:description\" content=\"This Brown Lentil Soup is the first lentil soup I ever made, and the first time I made it was over forty years ago. 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