Recipe: One Pot Spinach Lentil Soup
I have made this soup three times in a matter of two weeks. It makes my house smell cozy and inviting and it somehow makes my bones warm. Which is a necessity lately, because no matter how many layers I put on or how high I put our heater up, I just can't seem to get warm. This soup however does the trick -- at least temporarily.
Lentils are one of my favorite legume to cook with. They are rich in protein, can easily be mixed into all sorts of dishes (like this one I made over the summer), and they are cheap! What's not to love about these little guys? Also, this dish is super easy to make because it's all in one pot. Less mess, less clean-up, and easy to store in the future.
If you're interested, the recipe is below. Enjoy, enjoy!
ONE POT SPINACH LENTIL SOUP
PREP: 20 MIN COOK: 45 MIN
3 tablespoons butter
1 slice of thick bacon
half a yellow onion, chopped
2 cloves of garlic, minced
2 carrots, peeled and chopped
2 sticks celery, chopped
½ cup white wine
2 cups uncooked lentils, rinsed
2 medium white potatoes, chopped
4 cups chicken broth
1 bay leaf
a few sprigs fresh parsley
a few springs fresh thyme
½ cup half and half
4 cups packed fresh baby spinach
salt and pepper to taste
dash of red pepper
red wine vinegar for topping
Place slice of bacon and butter in pot over medium heat. Add onions, garlic, carrots, and celery. Sauté until vegetables are tender and your how smells divine. Next, add the wine and let it soak into the sautéd mixture.
In the same pot, add lentils, potatoes, and chicken broth. Place your herbs in pot. Let simmer for 40 minutes, stirring occasionally. You might need to add 1/2 - 1 cup of broth if our soup is looking dry and lentils are not covered. Once your lentils and potatoes are soft, mash the potatoes with a fork against the side of the pot to your liking.
Remove bay leaf and herbs. Next, add the half & half and spinach, then combine. Season with salt, pepper, and red pepper to your liking. Serve with a splash of red wine vinegar! Enjoy!