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Ingredients

Serves:
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canned lentils 200 g
bulb onion 50 g
celery stalk 80 g
carrot 100 g
potato 200 g
vegetable oil 1 tbsp
meat stock 2 l
lemon juice 1 tbsp
spinach 50 g
ground black pepper
salt

Nutritional information

27,21
1,56
0,69
3,74
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Vegetable soup with lentils and spinach

Vegetable soup with lentils and spinach

Ingredients

We suggest cooking a very simple and tasty soup with lentils and spinach. If you use canned lentils, it will take you very little time to cook it. However, you may cook the lentils in advance and store in the freezer using for soups and salads when necessary.

Olga Markova

Recipe author

Olga is the mother of three children, a journalist, a food stylist and a food photographer. About 5 years ago, she dramatically changed her life, leaving advertising and sales for journalism and photography. Recently, she adheres to proper nutrition, goes in for sports and changed her size from 56 to 46. She believes that there is no limit to perfection, and is always in search of new knowledge, recipes, interesting people. She leads many different projects, from culinary to charity. She is open, friendly, with a fine sense of humor and the ability to unite people around her.

Steps

1
Done

Step 1

Prepare all the ingredients. Peel the vegetables; pour off the liquid from the lentils.

2
Done

Step 2

Finely dice the celery, onion, carrot and potatoes.

3
Done

Step 3

Heat the frying pan, add the oil and the vegetables. Cook, stirring from time to time, for about 7 mins.

4
Done

Step 4

In a pan bring the stock to a boil (you can also use vegetable stock or even water), add the vegetables to the stock, add the lemon juice and chopped spinach. Season to taste with salt and pepper, mix. Reduce the heat, cook for 5 mins.

5
Done

Step 5

Lentils soup is done! Pour it into the plates and serve.

6
Done

Step 6

Enjoy your meal!

Tips:

You may also use celery leaves instead of spinach.

Vegetable soup with lentils and spinach

We suggest cooking a very simple and tasty soup with lentils and spinach. If you use canned lentils, it will take you very little time to cook it. However, you may cook the lentils in advance and store in the freezer using for soups and salads when necessary.
  • Автор рецепта:
  • После приготовления вы получите 2 l
  • Время приготовления: 25 mins

Ингредиенты

  • 200 g canned lentils
  • 50 g bulb onion
  • 80 g celery stalk
  • 100 g carrot
  • 200 g potato
  • 1 tbsp vegetable oil
  • 2 l meat stock
  • 1 tbsp lemon juice
  • 50 g spinach
  • ground black pepper
  • salt

Способ приготовления

  • Prepare all the ingredients. Peel the vegetables; pour off the liquid from the lentils.

  • Finely dice the celery, onion, carrot and potatoes.

  • Heat the frying pan, add the oil and the vegetables. Cook, stirring from time to time, for about 7 mins.

  • In a pan bring the stock to a boil (you can also use vegetable stock or even water), add the vegetables to the stock, add the lemon juice and chopped spinach. Season to taste with salt and pepper, mix. Reduce the heat, cook for 5 mins.

  • Lentils soup is done! Pour it into the plates and serve.

  • Enjoy your meal!

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