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Why You'll Love This batchcooked spinach and lentil soup for easy winter family meals
- Easy to Make: This recipe is incredibly simple to prepare, requiring just a few basic ingredients and some simple simmering time.
- Customizable: You can easily customize this recipe to suit your tastes by adding in your favorite spices, herbs, or other ingredients.
- Nutritious: This soup is packed with nutrients, including protein, fiber, and a range of essential vitamins and minerals.
- Make-Ahead: This recipe is perfect for making ahead of time, as it can be refrigerated or frozen for later use.
- Budget-Friendly: This recipe is very budget-friendly, as it uses affordable ingredients and makes a large batch of soup.
- Delicious: Most importantly, this soup is absolutely delicious, with a rich, comforting flavor that's sure to become a family favorite.
- Perfect for Meal Prep: This recipe is perfect for meal prep, as it can be portioned out into individual containers and reheated as needed.
- Great for a Crowd: This recipe makes a large batch of soup, making it perfect for feeding a crowd or for a big family dinner.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, onions, garlic, broth, and spinach. The lentils provide a boost of protein and fiber, while the onions and garlic add a depth of flavor. The broth helps to simmer the lentils and infuse the soup with moisture, while the spinach adds a burst of freshness and nutrition. When selecting these ingredients, be sure to choose high-quality options, such as fresh spinach and low-sodium broth. You can also customize the recipe by adding in your favorite spices or herbs, such as cumin, coriander, or thyme.
How to Make batchcooked spinach and lentil soup for easy winter family meals
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add in 1 onion, diced, and 3 cloves of garlic, minced. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5-7 minutes.
Add in 1 cup of dried green or brown lentils, rinsed and drained, and 4 cups of low-sodium broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
Stir in 2 cups of fresh spinach leaves and cook, uncovered, until the spinach has wilted, about 2-3 minutes.
Season the soup with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
This soup can be made ahead of time and refrigerated or frozen for later use. Simply reheat and serve.
Feel free to customize this recipe to suit your tastes by adding in your favorite spices, herbs, or other ingredients.
Tips for Perfect Results
For the best flavor and texture, use fresh spinach leaves instead of frozen or canned.
Lentils can become mushy and unappetizing if overcooked. Cook them until they're tender, but still retain some texture.
Onions, garlic, and other aromatics add a depth of flavor to the soup. Saute them before adding the lentils and broth for the best results.
This recipe is a great base for experimenting with different spices and herbs. Try adding cumin, coriander, or thyme for a unique flavor.
For a creamy version of the soup, try adding a splash of heavy cream or coconut milk towards the end of cooking time.
If you like a little heat in your soup, try adding some diced jalapenos or red pepper flakes to the pot.
While green or brown lentils work well in this recipe, you can also experiment with other types, such as red or yellow lentils, for a different texture and flavor.
A squeeze of fresh lemon juice or a splash of vinegar can help to brighten the flavors in the soup and add a bit of acidity.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: To avoid overcooking the lentils, cook them until they're tender, but still retain some texture. Check the lentils frequently during the cooking time, and remove them from the heat as soon as they're done.
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Not Sauteing the Onions and Garlic:
Fix: To get the best flavor out of the onions and garlic, saute them in a little bit of oil before adding the lentils and broth. This will help to bring out their natural sweetness and depth of flavor.
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Not Using Enough Broth:
Fix: To ensure that the lentils are cooked properly and the soup has a good consistency, use enough broth to cover the lentils and vegetables. You can always adjust the amount of broth to your liking, but using too little can result in a thick, starchy soup.
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Not Adding Enough Seasoning:
Fix: To get the best flavor out of the soup, don't be afraid to add plenty of seasoning. Use a combination of salt, pepper, and other herbs and spices to taste, and adjust the seasoning as needed throughout the cooking process.
Variations & Substitutions
Add some crumbled feta cheese to the soup for a tangy, salty flavor. You can also use other types of cheese, such as parmesan or goat cheese, for a different twist.
Add some curry powder and coconut milk to the soup for a creamy, spicy flavor. You can also use other types of curry powder or add in some diced bell peppers or carrots for added flavor and nutrition.
Roast some vegetables, such as carrots, zucchini, and red bell peppers, in the oven before adding them to the soup. This will bring out their natural sweetness and add a depth of flavor to the soup.
Add some diced tomatoes, kidney beans, and small pasta shapes to the soup for a hearty, filling meal. You can also use other types of beans or add in some chopped kale or spinach for added nutrition.
Add some roasted butternut squash to the soup for a sweet, comforting flavor. You can also use other types of winter squash, such as acorn or spaghetti squash, for a different twist.
Add some Indian spices, such as cumin, coriander, and turmeric, to the soup for a warm, aromatic flavor. You can also use other types of spices or add in some coconut milk or yogurt for a creamy, tangy flavor.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Reheat it gently over low heat, adding a little water if necessary to thin it out.
The soup can be frozen for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat. You can also freeze individual portions for a quick and easy meal.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen spinach instead of fresh?
While fresh spinach is preferred for the best flavor and texture, you can use frozen spinach as a substitute. Simply thaw the frozen spinach and squeeze out as much water as possible before adding it to the soup.
Can I add other ingredients to the soup?
Yes! This recipe is a great base for adding other ingredients and customizing to your taste. Some ideas include diced bell peppers, chopped kale, or cooked sausage. Feel free to experiment and find your favorite combinations.
Is this soup suitable for vegetarians and vegans?
Yes! This recipe is vegetarian and vegan-friendly, making it a great option for plant-based diets. Simply omit any animal-based ingredients, such as cheese or yogurt, and use a vegan-friendly broth.
Can I make this soup in a slow cooker?
Yes! This recipe can be easily adapted for a slow cooker. Simply saute the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours. This is a great option for a hands-off, set-it-and-forget-it meal.
Can I freeze individual portions of the soup?
Yes! This recipe freezes beautifully, and individual portions can be frozen for up to 3 months. Simply thaw overnight in the refrigerator, then reheat gently over low heat. This is a great option for meal prep or for a quick and easy lunch or dinner.
How do I reheat the soup without it becoming too thick?
To reheat the soup without it becoming too thick, simply add a little water or broth to thin it out. You can also reheat it over low heat, stirring occasionally, to prevent the soup from scorching or sticking to the bottom of the pot.
Can I use other types of lentils in this recipe?
Yes! While green or brown lentils are preferred for this recipe, you can use other types of lentils, such as red or yellow lentils, for a different texture and flavor. Simply adjust the cooking time and liquid accordingly, as different types of lentils may require different ratios of liquid to lentils.
batchcooked spinach and lentil soup for easy winter family meals
Ingredients
- 2 cups dried green or brown lentils, rinsed and drained
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil
Instructions
- Step 1: Sauté the onion, garlic, carrots, and celery. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery, and cook until the vegetables are tender, about 8-10 minutes.
- Step 2: Add the lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper. Add the rinsed lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil.
- Step 3: Reduce heat and simmer. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
- Step 4: Add the spinach. Stir in the fresh spinach leaves and cook until wilted, about 2-3 minutes.
- Step 5: Purée the soup (optional). If desired, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.
- Step 6: Serve and enjoy. Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Recipe Notes
- Storage tip: Let the soup cool, then transfer it to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
- Make ahead: You can prepare the soup through step 3, then refrigerate or freeze it until ready to serve.
- Substitution: You can substitute the spinach with other leafy greens, such as kale or collard greens.
- Pro tip: For a creamier soup, you can add a splash of heavy cream or coconut cream towards the end of cooking time.
