Puy Lentil Soup with Spinach

puy lentil soup

Soups are perfect anytime of year, but especially during the winter months. I adapted this colorful, earthy and nourishing soup from River Cottage Everyday Veg. We all need more vegetables in our diet and the recipes from this beautiful and innovative book will certainly be gracing my kitchen table time and time again. Easy to cook up and a pleasure to the tummy, you won't be disappointed with this nourishing soup. Consider adding more spices, such as cayenne and cumin along with the tomatoes and hot peppers for an extra kick.

This is my submission to this month's My Legume Love Affair, a most popular event started by Susan of The Well Seasoned Cook and hosted this month by Sweet Artichoke.

Puy Lentil Soup with SpinachPuy Lentil Soup with Spinach
Recipe by
Adapted from River Cottage Everyday Veg
Published on February 6, 2012

A simple nourishing soup for everyday meals

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  • 2 tablespoons olive oil
  • 3 shallots or 1 onion, finely chopped
  • 1 large carrot, finely chopped
  • a few sprigs of fresh thyme leaves, chopped
  • 2 garlic cloves, minced or crushed
  • 2 jalapeƱos, seeded and finely chopped
  • 3 tomatoes, seeded and finely chopped
  • 1 cup puy lentils, rinsed and sorted
  • 5 to 6 cups vegetable stock or water
  • generous handful of fresh parsley, chopped
  • 1 1/4 cups spinach, rinsed and trimmed
  • sea salt and fresh cracked black pepper to taste
  • 2 tablespoons olive oil
  • fresh grated Parmesan cheese for garnish
  • Heat two tablespoons of the olive oil in a large saucepan over medium heat. When hot, add the shallots or onion, carrot and thyme. Stir and fry for 5 to 7 minutes. Now add the garlic, jalapeƱos and tomatoes and stir and fry for another few minutes.

  • Add the lentils to the pot along with the stock and salt and pepper and bring to a boil. Reduce the heat and simmer for 30 minutes or until the lentils are tender and the water is reduced to your desired consistency. Stir occasionally. Add the parsley and spinach and cook for another 5 minutes.

  • Transfer to bowls and sprinkle with a bit of olive oil and garnish with Parmesan cheese.

Makes 4 to 6 servings
puy lentil soup with spinach

Other Lentil recipes you are are sure to enjoy from Lisa's Vegetarian Kitchen:
Greek Lentil Soup - Fakes
Madras-Style Red Lentil Soup
Ethiopian Lentil & Mustard Salad (Azefa)
Tangy Red Lentil Dal with Goda Masala

Note: Frequently there are grocery coupons available for healthy ingredients, so always check if you can save some money before going shopping.

On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

Audio Accompaniment: Vic Chesnutt


hannah said...

Made this a couple of weeks ago....a really comforting soup, uses the stuff you mostly already have in the fridge and cupboard.

Anh said...

This will be great for my lunch box!

Valerie Harrison (bellini) said...

This would keep me on the healthy track Lisa!

Debbie said...

Love lentil soup..cant wait to try this!

hotpotcooking said...

Healthy and comfort soup

Inspired by eRecipeCards said...

Always happy to see a soup recipe... finally starting to get a bit colder (Winter has been odd around here this year), so soup for everyone!

Thanks for sharing, eRecipeCards.com

sweet artichoke said...

Thanks for sending this very comforting soup to MLLA!
The temperature here is an unusual -12°C, so the only thing I feel like eating when I go back home is a hearty soup, such as your delicious lentils soup !

Anonymous said...

I've made this several times now. its sooooooo tasty ! I've recommend it to lots of friends.
thanks for the recipe. :)

Lisa Turner said...

Wonderful to hear. Thanks anon.