Coconut Red Lentil Soup with Spinach is a hearty and healthy soup made with all the good stuff! I gave both but am curious if one produces better results. My husband and I thought it was sensational, although next time I might add a little more cumin. Absolutely delightful recipe, will make again and again! Thanks for saying something. This red lentil soup is rich in protein, fibres and is gluten-free. I omitted the oil and just threw everything EXCEPT the spinach, parsley and lemon juice. I think, if I get time to shop today, this soup will be on the menu for tonight! Is there any differences in taste or texture between a Dutch oven and Instapot? Still used Veg broth for flavor. Definitely going in my frequent file . The recipe is a keeper, I’ll be sure to add spinach next time! I have been looking for ways to use lentils and turmeric and this was definitely a winner! Prep Time 10 minutes. It smelled spicy when I was cooking it, so I was shocked by the combination of spice and sweetness from the carrots (I doubled the carrots, onions, and garlic) – YUM! I prefer this to the viral NY Times chickpea soup; the coconut milk gets cloying. What a great recipe for a snowy Sunday! Add the onion and fry for 8 mins until soft and translucent. I was so excited to try this last night! When I look on calories for lentils, it doesn’t match 114 cal/portion?? Hello, I love the recipes on this site! Wondering about timing…. I’ve been soaking them but if I don’t have to that would be great. Stir in paprika, cumin, black pepper, dried mint and salt. Another great recipe. Definitely my type of meal. Maybe just in a pot on the stove? By far the best soup I’ve made in a long time. Served it along with flatbread made with the Easy Bagel Recipe. To compensate, I reheat in the microwave with lots of chicken broth to thin it and add a squeeze of lemon and avocado before eating. I have been craving a good exotic soup and this one hit the spot and then some. LOVE this! Slice the carrots and celery with the Simple Slicer on the No. Delicious! It is perfect for dinner, and you can freeze the rest for lunches or dinner for a busy night. Will try it in stovetop next time but will definitely make it again! I also added a quarter cup of coconut milk for richness. It was awesome! Saute for a minute and let the veggies soften. I used low sodium Vegetable Broth because my daughter is a vegetarian and I wasn’t crazy about the flavor. I cooked it on high for 15 minutes as directed and I did not use the quick release. This soup checks ALL THE BOXES!!!! i made this soup in my Instant Pot and followed the instructions exactly. If it thickens, you can loosen it with some broth. The result was a perfect combination of healthy and tasty. 1 Pot Warming Bulgur, Red Lentil And Spinach Soup. I would cut the recipe in half if I were to do it again, because it does make quite a bit for a single person. Yes, I made this delicious looking soup yesterday. Oh my God people can we stop complaining about how “tasteless this was” or how “the red lentils were pulverized”… Do you not see how “gracious” GINA is inviting us into her kitchen to cook something that we can easily do to feed ourselves and our families? You can use brown, green, yellow, red. I also added a cup and a half of frozen corn. This is definitely a keeper! I added juice of a whole Lemmon and some zest and also some cracked peppercorns, really wonderful flavor and texture. Especially like the turmeric. Any advice is super helpful, please  Thank you!! It’s a keeper . I have made it several times now and have enjoyed it immensely! Can you please post the green points, please? Can lentil spinach soup be frozen? Stir in washed lentil and stock/water to the pot. Published: Jan 18, … I added salt, etc, but finally through some hot sauce in just to finish it off. A delicious soup. Can I use brown lentils as I don’t have enough red? Floated some homemade croutons and it was a meal. It was delicious, and even more delicious the next night! But it was still yummy!! Also, do I need to soak the red lentils beforehand? This hearty lentil soup is embellished with fresh spinach and spices. Wanted to make now ???? I forgot to add the parsley at the end…. I used 1TB cumin and added half tsp of coriander to brighten the taste. Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at ???? Each serving contains a good amount of protein, fiber, and minerals. The IP definitely gives it a mushier texture, but the taste is so good, I don’t mind at all. Easy and healthy! Any advice? Tweet; Share; Pin; Lentil soups are my staple meal since I rarely eat meat and I need to get protein from other sources. This helps to develop the flavour. Would you cook the chicken in the soup (would you need to add more broth)? Would this taste good with Italian sausage? I’m still shocked! Prep Time 10 mins. Stir in curry powder, cover, and simmer very gently for 35 to 40 minutes. Red Lentil Soup. since I use and enjoy this ingredient, however it was horribly strong, so in trying to amend it I added more chicken broth…but still didn’t work. Also, I would like to add chicken. Thanks for making it so easy to make delicious, healthy food! YUMMY! Course: Soup. One of my staples is this Chicken and Lentil Soup made with green lentils. One dish he would make was a version of this tamarind red lentil soup. Need help! I really enjoyed this soup. Can you add yukon potatoes to this? It is the best lentil soup I have ever had!! I will continue trying her other soups…! This recipe is a keeper. This happened to me too, I just used my immersion blender and turned it into a creamy soup, was still delicious!!! Made it in the instant pot and used the immersion blender and pureed it prior to adding spinach and lemon juice. This red lentil soup is made with chicken or vegetable stock so it's equally great for vegetarians. Can I use them and how would it change the cooking time? of salt. This is seriously good. Add onions, carrots and garlic. Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring. I’m excited to try this recipe! I resisted the urge to tinker with the recipe and I’m glad I did. Delicious and filling. My entire family loved it, even the littles. The flavors were amazing with the fresh lemon juice. Even after sitting for a few minutes- the soup was hard. don’t skip the lemon it makes the flavours burst! It was easy to make and I had everything I needed. Thanks! I used no salt added broth. This Indian classic is delicious and comforting. This is a great lentil soup, I did add red pepper flakes. Recipe by Chriztie1502. Used the immersion blender just a little bit, because it was already a great, thick soup. I now always like to experiment by adding different types of vegetables to my lentil soups. Wouldn’t change a thing! I will definitely try again, but maybe the stovetop method instead. I added salt at the end, and I cooked up some sausage slices for my husband, who was looking for the meat. I definitely recommend trying this though if you want something different! A nice thick and comforting soup for a cold winter evening. I cooked it in my Dutch oven exactly as written and I wouldn’t change a thing. Both my boyfriend and I loved it! Red Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. Your recipe doesn’t mention this. Thanks Gina! It is sooooo good! For a thicker soup, puree half of the soup with an immersion blender for a creamier texture. I like the no-chicken vegetable broth for this reason. When putting in the ingredient turmeric, I added too much ….my error. Pretty much a textbook-Mediterranean-diet recipe. I thought it even better the next day after the flavors melded. The ultimate one-pot Lentil Soup … Delicious recipe. I added 2 chicken breasts in the beginning and added 2 tsp of curry powder and reduced the turmeric to 1/2 tsp to mimic the flavor of the old WW soup I loved. Mix in tomatoes, Added plus, it’s quick to make in the Pressure Cooker/Instant Pot and super delicious as leftover … Add all the spices turmeric, cumin, curry powder, paprika. I didn’t have lemon so I used half of the juice of a tangerine! Creamy Spiced Red Lentil Soup with Spinach. The lemon at the end is essential in bringing the flavours together. Thanks. I used 2  x 1L Australia’s Own Organic Vegetable stock. Made this soup today- it was delicious! If you uses fresh, did you soak them overnight or just add them raw? I recently went to a plant-based SOS-(Sugar, oil, salt) free diet and I can easily adapt this recipe by omitting the oil. The flavors enhanced as it sat out and this soup was even better the next day. I love you meal plans, too! Doubled the spices as suggested and added a tsp of cayenne pepper. I used reduced sodium chicken broth because I need to keep an eye on it, and I can say this was so amazing. Very disappointed that I had to throw out the whole pot. Dried lentils are best for lentil soup. I would not make it again nor pass on the recipe. I am so happy I tried it! Tried this one today. This recipe is a WINNER!! Just made this and it was DELICIOUS! Anytime I convert a stove top recipe to the Instant Pot, use 1/4 cup less broth since there is no evaporation. For some reason, all our grocery stores were out of lentils this week! Excellent and worked with frozen spinach too! Thank you for this recipe! Should I reduce the liquid? Though the recipe is simple and easy to make with the Instant Pot. Trying this tomorrow! I tested this recipe a few times to get the consistency just right on the stove and in the Instant Pot. I made this recipe on the stove top using split red lentils and frozen spinach. I used reduced sodium chicken broth because I need to keep an eye on it, and I can say this was so amazing. This is an Indian dish high in Iron. Will be making again for sure. – it came out great! Add onions, carrots and celery; cook and stir until onion is tender. Very sad and no way to fix it. Halved the amount of amount of most ingredients, except added more garlic and kept the same amount of cumin and turmeric. However, your choice of lentils will affect the color of the soup. Can they be used interchangeably and if so do I need to make any changes to the recipe? I love the turmeric, and spinach that was added. So delicious and filling, I even liked it cold but I am weird like that with leftovers lol! I used full sodium broth and always have great results with Swanson. The stress of the unusual times in which we live make me want to call this red lentil soup, coronavirus soup. Healthy lentil, tomato & spinach soup recipe. of oil in a small pan and cooking a tsp of both mustard seed and cumin seed until the mustard seeds along with 3 dryed chopped red chillis. Thanks for all the wonderful recipes <3. It seems strange to me that such a popular food blogger with a variety of tags wouldn’t have a tag for vegan meals in 2019. Would absolutely be fine without though. The instant pot directions seem too long for red lentils, which is probably why some reviewers found it mushy/overcooked. What did I do wrong? I’m fine with it, but FYI. So much flavor. To this point, I added just a few oz of water upon reheating and it was still amazing!. I add 1 tsp of Garam Masala because I love it! OMG!! Also added two stalks of celery diced.. When medium hot, add chopped onion followed by garlic. Vegan red lentil soup with carrots, lentils, and a tomato base. Lentil and spinach soup combines healthy lentils with the leafy green spinach, but any leaf green will do or you can use a combination of greens. The flavors are great! Using the ingredients I had on hand, I made my own version of this popular soup. Press saute and add the oil to the insert, add the onions and carrots and saute until soft, about 5 minutes, stirring. Delicious and beautiful to look at. Toast until fragrant. I liked this recipe but my family found it bland. Wonderful! Amazing recipe. I am trying to get more confident with soup recipes and this was so easy. I love Skinnytaste recipes and after having a curry lentil soup, I was looking to make a lentil soup for myself. I thought I had yellow lentils but I actually had yellow split peas. A tasty, filling and satisfying easy vegan soup with spinach, bugur and lentils! I’m already looking forward to the leftovers! Mine came out very Thích, essentially cooked into a puréed consistency. Plus the spinach and lentils. Thank you for clarifying. Subbed kale as that was all I had and it turned out great. Hi! Would I add them when I put in the lentils? Sure you can freeze in a container, then thaw overnight in the fridge and reheat as you normally would! Yum! Only thing I added was some red Italian sausage (2). This soup is SO easy and fast to make and … Soooo good. Cut the onion into chunks and place them in the Manual Food Processor; process until coarsely chopped.. Set the Quick Cooker to SEAR and press START. Doubled the turmeric, cumin and garlic, plus added smoked paprika and black pepper. I substituted cilantro instead of parsley as I thought it would be a better combination with the Indian spices. Made this today just as it was written and it was delicious! Love your recipes and have your book. This is very similar to an ancient WW recipe I loved. Soooooooooo good! Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Thanks, Gina! Thanks! Made for dinner last night – it was delicious! Turned into a think mush. There was no need to use immersion blender as all lentils seemed to puree themselves. large onion, finely chopped . I’ve only just recently discovered that I love lentils (eating a bowl of butternut squash red lentil soup as I type this). The cooking time for the pressure cooker is a little too long. Very easy to make. The lemon adds such a wonderful flavor to it. Yeah–they’re different colors, but I’ve never tasted ANY difference between brown, red or green lentils, TBH. I entered this into MFP and I just can’t seem to get the same nutrition breakdown that you do for 8 servings. Very good! Absolutely love all of your recipes! 3 setting. Nice and healthy and tasty! Very interesting flavor. I used 4x garlic cloves, and 3/4 tbsp of the cumin and turmeric, and added some shredded chicken thigh as I needed a protein. This was delicious and made for lunches all week. This was my first time cooking or eating red lentils, but I happened to grab a bag at Trader Joe’s last week and this seemed like the perfect recipe to try. Thanks, I love your recipes! 1 t of turmeric does not make a golden soup as the picture with this recipe suggests. However, in true middle eastern fashion (blame it on my heritage!) I will definitely add it to the rotation. From The Vegetarian 5-Ingredient Gourmet Cookbook, by Nava Atlas. Cook for one minute, stirring occasionally. Love it! Thank you! Next time I will just cut back on the time. I will make sure I always have red lentils on hand as I will be making this often. Can this soup be made in the crockpot? I plan to make this again. I just made this. My soup had no identifiable lentils when fully cooked and I did quick release. Support OneGreenPlanet Being publicly-funded gives us a greater chance to continue providing you with high quality content. Used juice of the whole lemon, but otherwise just as written. Transfer the cooked spinach to a plate and set aside. Another incredibly delicious recipe! You don’t have to soak lentils, but rinse and drain them before using them. Stir in fresh lemon juice. In addition to all its other virtues, this brightly flavorful, easy soup from an almost three-decade-old cookbook is vegan, gluten-free and low-fat. Red lentil soup with spinach, lemon, and pepper. Greek Lentil and Spinach Soup With Lemon. So healthy and yummy. I also used a turmeric rub since my store was out of just turmeric. Total Time 30 mins. Directions included for stove or Instant Pot! Modified, it was good. I just made this and it was delicious! Made this for lunch today using my homemade chicken broth. The 2nd tins I used vegetable broth and that is my favorite way. I’ve made it three times now and it’s always delicious, but I cook the veggies for 10 extra minutes then add my red lentils and cook for 15 more: it’s perfect, the lentils retain their shape and there’s still a bit of texture afterwards.

red lentil spinach soup

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