Lentil Soup with Spinach & Toasted Bread is a comforting meal on every day. It is easy to prepare and delivers lots of nutrients. This soup, for me provides comfort in gallons , it fed my soul and I hope you like that too There is only one cup per person 🙂 Winter Minestrone This comforting hug of a soup fills your belly with love Print 10 mins 45 mins…
Why Make This Recipe
This recipe is a great option for days when you are short on time and want to avoid cleanup. Adaiah had a great time spooning out the beans along with her rice and its amazing way to eat from your pantry! Not only is it tasty, and good for you! Lentils bring protein and fiber, while spinach supplies vital antioxidants. A lovely crunch from the toasted bread also makes this soup that bit more delicious.
Lentil Soup with Spinach & Toasted Bread Recipe
Print Recipe Easy Creamed Corn SoupIngredients Instructions You really can just throw all this stuff in a pot and let it simmer. Here’s what you'll need:
Ingredients:
- Rinse dried green lentils — 1 cup
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups baby spinach
- 2 slices Ciabatta or other crusty bread cut into crouton shapes
- Olive oil
Directions:
- Combine lentils, onion, carrots, celery and garlic , tomatoes and broth in a large pot . Add oregano , thyme.
- Bring to a boil, reduce the heat and let simmer for 20-25 minutes until lentils are soft.
- Ladle in the spinach and simmer for 5 minutes, or until tender.
- Salt and pepper to taste
- Toast the bread in a pan, drizzle with olive oil and sprinkle with salt and pepper.
- Pour the soup into bowls, add a piece of toasted bread on top and dig in!
