1-Pot Lentil, Potato and Spinach Soup
1-Pot Lentil, Potato and Spinach Soup serves: 4-6 servings
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Ingredients:
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 tsp salt
- 1/8 tsp freshly ground black pepper
- 2 medium Yukon gold or sweet potatoes, diced (approximately 2 cups or 300 g [Yukon] or 266 g [sweet])
- 1 bay leaf
- 1 Tbsp tomato paste
- 1 cup (193 g) dried brown or green lentils, rinsed and drained
- 6 cups (1.4 L) low-sodium vegetable stock
- 4 cups (160 g) fresh spinach, tightly packed
- 1 tsp red wine vinegar
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large Dutch oven or soup pot, heat oil over medium-high heat. Add onion, garlic, carrot, salt and pepper and cook, stirring often, for 3 minutes, or until onion is translucent and carrots are slightly softened.
- Add potatoes, bay leaf, tomato paste, lentils and stock and stir to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium-low and let simmer, partially covered, for 40-45 minutes, or until lentils and potatoes are tender and cooked through.
- Remove from heat and add spinach and red wine vinegar. Stir until spinach has completely wilted. Season to taste with additional salt and pepper, if needed. Serve immediately.
Notes:
Storage tip: If you and your crew don’t gobble up the whole pot of soup right away, it will keep in the fridge for 5 days. Or, split it into convenient meal-sized portions and freeze for up to a month.
Reheating tip: In a saucepan, reheat Lentil, Potato and Spinach Soup over medium-low heat for several min, or until heated through.
Make it nightshade-free: Omit tomato paste. Use sweet potatoes.
Nutrition Information Per Serving:
303 calories, 4.1 g total fat, 0.6 g saturated fat, 0.7 g polyunsaturated fat, 2.6 g monounsaturated fat, 0 mg cholesterol, 807 mg sodium, 1068 mg potassium, 51.2 g total carbohydrates, 17.5 g fiber, 7 g sugar, 15.4 g protein, 9% calcium, 30% iron
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