Lentil Soup with Leeks and Spinach

April 20, 2010 | By | COMMENTS

I made this lentil soup to put on my heart healthy blog, but then decided it’s in danger of becoming a legume-only blog! So I will just share it with you today. The spinach makes this soup brighter and even more nutritious, and the shot of mustard and vinegar at the end really pumps up the flavor. And it’s true what they say, this tastes *much* better the next day. Give it a try and let me know what you think.


Lentil Soup with leeks and spinach
3 T. extra virgin olive oil
1 large leek, thinly sliced (white and light green part only)
3 cloves garlic, minced
1 carrot, diced
1 small fennel bulb, diced (or substitute 2 stalks celery)
1 1/2 c. lentils
1 bay leaf
2 t. fresh thyme leaves
1 t. sweet hungarian paprika
4 c. vegetable broth
2 c. water
1 t. salt
1/2 t. freshly ground black pepper
5 oz. baby spinach
1/4 c. chopped flat-leaf parsley
2 T. red wine vinegar
1 T. dijon mustard
Heat the olive oil in a heavy pot or dutch oven. Saute the leek, carrot, garlic and fennel over medium heat for 10 minutes. Add the lentils, bay leaf, thyme, paprika, broth, water salt and pepper. Bring to a boil, reduce heat and simmer for 45 minutes. Add the spinach and parsley, and cook for 2 minutes, then add the vinegar and mustard. Remove the bay leaves and serve.

Categories: Recipes

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