Iron Soup Spinach And Lentil With A Punch Recipes

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EASY SPINACH LENTIL SOUP

This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.

Provided by Maggie R.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14



Easy Spinach Lentil Soup image

Steps:

  • Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
  • Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 59.9 g, Cholesterol 11.8 mg, Fat 5.1 g, Fiber 26.4 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 1422.3 mg, Sugar 6.2 g

4 strips bacon, chopped
1 cup shredded carrots
1 large onion, chopped
1 teaspoon olive oil
6 cups chicken broth
3 cups water
1 cup salsa
16 ounces dried lentils, rinsed
1 bay leaf
1 teaspoon ground cumin
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 (10 ounce) package fresh spinach, torn
1 cup cubed potatoes

SLOW-COOKER LENTIL AND SPINACH SOUP

Enjoy this hearty slow cooked soup that features lentils, spinach and Progresso® chicken broth - a delicious dinner recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h10m

Yield 8

Number Of Ingredients 14



Slow-Cooker Lentil and Spinach Soup image

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender. Add garlic and tomato paste; cook 1 minute. Spoon mixture into slow cooker. Stir in remaining ingredients except spinach.
  • Cover; cook on Low heat setting 9 hours. Discard bay leaves. Stir in spinach just before serving.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Fat 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1240 mg

4 teaspoons olive oil
1 large onion, finely chopped (1 cup)
4 cloves garlic, finely chopped
1 tablespoon tomato paste
1 1/2 cups sliced carrots (4 medium)
1 cup dried lentils (8 oz), sorted, rinsed
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 carton (32 oz) vegetable broth (4 cups)
4 slices bacon, chopped
2 dried bay leaves
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1 bag (6 oz) fresh baby spinach leaves

SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)

This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.

Provided by lucky

Categories     World Cuisine Recipes     Asian     Indian

Time 1h50m

Yield 4

Number Of Ingredients 14



Spinach and Tomato Dal (Indian Lentil Soup) image

Steps:

  • Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
  • Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
  • Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g

1 cup red lentils
4 cups water
1 teaspoon salt, plus more for seasoning
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, minced
1 pinch ground turmeric
1 bunch spinach, chopped
1 large plum tomato, chopped
½ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
water, as needed

IRON SOUP (SPINACH AND LENTIL WITH A PUNCH)

As an anemic, I try to keep my iron up by eating the right food, rather than supplementation. This soup is a variant on a basic spinach and red lentil soup (thanks, English_Rose!) with extra ingredients chosen for their high iron content. If you love Indian food, you'll love this soup! I happened to make it after having boiled a beet, so instead of vegetable stock, I used the water from the beet, which added a nice extra flavour. (NB: an iron-rich diet should be undertaken with advice from a professional.)

Provided by DenaP

Categories     Asian

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15



Iron Soup (Spinach and Lentil With a Punch) image

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
  • Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
  • Add the stock/liquid and and lentils to the pan.
  • Bring to the boil. Reduce heat.
  • Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
  • Add spinach. Cook until spinach wilts.

2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
5 cups vegetable stock (or other liquid of choice)
2 cups red lentils, rinsed
1 bunch spinach, ends trimmed, washed, coarsely chopped
1 cup frozen cauliflower
1 cup frozen broccoli
1 cup firm tofu, cubed
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon coriander
salt

LENTIL SPINACH SOUP

Lentils are packed with protein and are an easy change of pace from beans in soup. -Margaret Wilson of Hemet, California.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 8



Lentil Spinach Soup image

Steps:

  • In a large saucepan, cook sausage and onion until meat is no longer pink; drain. Stir in the water, lentils, bouillon and red pepper flakes. bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Stir in spinach, cook 3-5 minutes longer or until spinach is tender. Sprinkle with cheese.

Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 632mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

1/2 pound bulk Italian turkey sausage
1 small onion, chopped
4 cups water
1/2 cup dried lentils, rinsed
2 teaspoons chicken bouillon granules
1/8 teaspoon crushed red pepper flakes
1 package (10 ounces) fresh spinach, coarsely chopped
2 tablespoons shredded Parmesan cheese

RED LENTIL SOUP WITH SPINACH

Very healthy and quick dish

Provided by u16ds8

Time 30m

Yield Serves 4

Number Of Ingredients 0



Red lentil soup with spinach image

Steps:

  • Heat oil until hot, add carrots, garlic and onion and cook about 6-8min until lightly browned and tender
  • Add chopped tomatoes, lentils, chicken stock, tomato puree, pepper, salt, chili and heat to boiling. Reduce heat to low and simmer 8-10 min or until the lentils are soft
  • Stir in the spinach
  • If you like it smooth, you can put it in the blender or serve it just like that

HEARTY LENTIL SOUP WITH SPINACH - VEGETARIAN VERSION

I usually make this with bacon, but I can't eat meat on my current restricted diet, so I've tossed that smoky slab and added some other stuff! I've also almost doubled the original amounts of original recipe - I can't make small batches of soup! I pack it up in plastic containers and take them to work. *Please note that preparation time may vary. I'm a slow chopper and I accounted for that in the given time below!

Provided by e.kopeczky

Categories     Lentil

Time 1h15m

Yield 3-4 Quarts, 8-12 serving(s)

Number Of Ingredients 14



Hearty Lentil Soup With Spinach - Vegetarian Version image

Steps:

  • Heat olive oil at medium-high heat.
  • Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
  • Add garlic and cook until fragrant (30 seconds).
  • Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
  • Stir in lentils, salt and pepper to taste.
  • Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
  • Uncover, add vegetable broth and water.
  • Bring to a boil, cover partially, and reduce heat to low.
  • Simmer until lentils are tender but not mushy (30-35 minutes).
  • Discard bay leaf.
  • Puree 3 cups soup in blender until smooth, then return puree to pot.
  • Stir in spinach until wilted.
  • Serve! (or place in plastic containers for work!).

Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 1, Sodium 215.3, Carbohydrate 21.9, Fiber 7.5, Sugar 6.7, Protein 7.1

1/4 cup olive oil (or thereabouts)
1 1/2 large onions, chopped fine
4 medium carrots, peeled and chopped medium
4 celery ribs, chopped medium
6 garlic cloves
2 (14 1/2 ounce) cans diced tomatoes
1 large bay leaf
2 teaspoons minced fresh thyme leaves
2 cups lentils
1/2 teaspoon salt
ground black pepper
8 cups vegetable broth
3 cups water
8 ounces spinach, baby whole or 8 ounces regular spinach, chopped

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