Spinach Lentil Soup

Spinach Lentil Soup

*edit: This was the first soup I made in 2010 while Keri was away on her Vippassana retreat in Massachusetts. This is a great hearty soup for a cold winter’s day.

Recipe: Spinach Lentil Soup

Ingredients

  • 10 cups of water
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 cup of dried lentils
  • 2 carrots, chopped
  • 1 cup of chopped spinach
  • 1/2 cup rice
  • 3 dashes of Hungarian paprika
  • 1 tablespoon of mixed dried herbs (parsley, chives, tarragon, and chervil)
  • 1 tablespoon of salt

Instructions

  1. In a large pot, combine onion, garlic, lentils, carrots, salt, and herbs/spices. Bring to boil and let it cook for 45 minutes.
  2. In a separate pot, cook the rice until tender.
  3. Once rice is cooked add it to the soup along with the chopped spinach. Bring the soup back to a boil and let it cook for another 20 minutes or so.
  4. Serve with fresh baked bread.

Cooking time (duration): 90

Diet type: Vegan

Dietary restriction: Buddhist

Number of servings (yield): 12

Meal type: dinner

My rating:5 stars: ★★★★★

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