VEGETARIAN LENTIL SOUP SWEET POTATOES & SPINACH
I love soups for whatever reason and any time. This vegetarian lentil soup is packed with exotic flavors, protein and heart-warming goodness. Make a large pot and save in the freezer for later. Don't tell your family what is in it, just make it and serve, I know they will love it!
Provided by Magli HuguetPerez
Categories Bean Soups
Time 1h
Number Of Ingredients 18
Steps:
- 1. In a large stockpot, heat the olive oil saute the onion and garlic over medium heat until it turns translucent.
- 2. Add the carrots, celery and Serrano Chile and continue to saute for 5 minutes.
- 3. Rinse the lentils until the water runs clean. Add the lentils to the pot, dry spices and stir.
- 4. Add the diced tomatoes, the vegetable broth, bay leaves and stir.
- 5. Turn up the heat to bring the mixture to a boil and then reduce the hear to medium; add the sweet potatoes and let it simmer for 35 to 40 minutes or until it has thickened considerably and the lentils are tender.
- 6. Once the lentils have attained their desired softness and you are ready to serve, add the spinach. I prefer to add the spinach leaves whole, since spinach shrinks when its cooked, so chopping is not necessary.
- 7. Adjust seasoning with salt and pepper if necessary and stir. Remove bay leaves and serve warm.
- 8. Enjoy my friends!
RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.
Provided by Lidey Heuck
Categories dinner, easy, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Divide among shallow bowls and top with cilantro and coconut flakes, if using.
LENTIL STEW WITH SPINACH AND POTATOES
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.
Categories Soup/Stew Leafy Green Potato Vegetarian Spinach Lentil Fall Winter Healthy Vegan Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
- Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
- Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
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
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
SPINACH, SWEET POTATO & LENTIL DHAL
A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
- Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
- Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
- Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
- Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
- Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
Nutrition Facts : Calories 397 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
SWEET POTATO & LENTIL SOUP
Satisfying and simple to make, homemade soup is a great supper or take-to-work lunch.
Provided by Good Food team
Categories Lunch, Soup
Time 35m
Number Of Ingredients 12
Steps:
- Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
- Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.
Nutrition Facts : Calories 287 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.71 milligram of sodium
INDIAN SWEET POTATO AND LENTIL SOUP
Lentils, sweet potatoes, onions, and spinach are a few simple vegan ingredients are cooked with aromatic and flavorful Indian spices to quickly create an utterly delicious and hearty meal. Thanks to our family friend Wendy for this keeper!
Provided by Queen Bee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
- Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
- Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 63.7 g, Fat 4.9 g, Fiber 20.9 g, Protein 16.9 g, SaturatedFat 0.7 g, Sodium 553.5 mg, Sugar 10.5 g
LENTIL SOUP WITH SWEET POTATOES AND SPINACH
Steps:
- 1. In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes. 2. Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked. 3. Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve warm.
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- 1. In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.
- 2. Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked.
- 3. Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve warm.
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