Among the many things we’re resolving to do this year, cutting back on animal products is one of them, in order to make more space for plant-based meals in our diet. If you too are looking to build more meatless mains in your meal rotation, you’ll want to bookmark today’s recipe. This lentil spinach soup is hearty and packed with healthy fuel to keep you warm this winter.
The star ingredients provide nourishment in the form of protein, fibre and folate, a key nutrient for all you expecting mamas out there. Best of all, this recipe is a wonderful make-ahead, as it gets even better with time. I prepared a big batch of this soup last weekend and it served me throughout the busy (and very cold) week.
- 2 tablespoons olive oil
- 2 cups chopped vidalia onion
- 2 garlic cloves, minced
- 2 cups chopped carrots
- 1 1/2 cups du puy lentils, rinsed
- 5 1/2 cups vegetable broth or water
- 3 bay leaves
- 1 pack (300g) frozen chopped spinach, thawed and drained
- 2 teaspoons salt
- In a large saucepan, sauté the onion in the olive oil over medium heat 5 minutes.
- Add the garlic and chopped carrots and sauté another 3-4 minutes.
- Add the lentils, broth and bay leaves and bring to a boil.
- Once boiling, reduce to a simmer and cook semi-covered until the lentils are tender, 30 minutes.
- Add the spinach, salt and pepper, and cook another 5 minutes.
- Adjust seasoning and serve with freshly grated Parmesan.