Mediterranean Lentil Soup With Spinach Recipes

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Steps:

• Sort lentils and rinse under cold water.
• Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
• Add spinach and lemon juice and cook on HIGH for 20 minutes more.

Steps:

• Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

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.

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.

Steps:

• Combine all (except spinach & lemon juice) in crockpot.
• Cook: Low 8-10 hrs, or High 4-6 hours.
• Add spinach & lemon juice & cook on high 20 min more.

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!).

Steps:

• Preheat a 4-quart soup pot over medium high heat. Saute shallots in oil until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.
• Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.
• Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!

Steps:

• Combine the lentils and water in a pot over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
• Saute the onions in half of the olive oil in a saucepan over medium heat for about 4 minutes.
• Add the bell pepper and saute for a minute or two longer.
• Add the onion mixture to the lentils. Simmer 15 minutes.
• Season with salt, pepper, and cumin. Simmer for 15-20 minutes longer.
• Stir in the cilantro; remove dish from heat.
• Combine the garlic, lime juice and the remaining 1/2 tablespoon olive oil in a food processor or blender and blend well.
• Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.