Lentil And Spinach Soup
This hearty and flavorful lentil and bacon soup is a comforting dish that is perfect for chilly days. The bacon adds a smoky richness, while the vegetables and lentils create a satisfying soup that will warm you up from the inside out. With a touch of tomato paste and fresh thyme, this soup is both nutritious and delicious. Serve it with a side of crusty bread for a complete and fulfilling meal.
— Constant Cookbook
Ingredients
- 3 bacon slices, chopped
- 1/2 carrot, finely chopped
- 1/2 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp. minced fresh thyme
- 1 tsp. salt, plus more, to taste
- 1 cup dried lentils, picked over and rinsed
- 4 cups chicken broth
- 2 Tbs. tomato paste
- 1 cup water
- 3 cups baby spinach, chopped
- Freshly ground pepper, to taste
Instructions
- <b>Saut&#233; the bacon and vegetables</b>
- In a large saucepan over medium heat, saut&#233; the bacon until the fat is rendered, about 5 minutes. Add the carrot and onion and cook until the onion is translucent, about 2 minutes. Add the garlic, thyme and the 1 tsp. salt and saut&#233; until the garlic is soft, about 1 minute. Stir in the lentils.
- <b>Simmer the lentils</b>
- Add the broth, tomato paste and water, increase the heat to high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender to the bite, 25 to 30 minutes. Add the spinach and simmer until wilted, about 2 minutes more. Season the soup with salt and pepper. Ladle into warmed bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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