Recipes

[ciao_bella]

ITALIAN LENTIL SOUP with Spinach

(A great source and high in protein, B-vitamins, iron, fiber and minerals)

1/4 cup  extra virgin olive oil

1 medium onion diced

2 ribs celery diced

2 medium carrots diced

1 teaspoon dried oregano

3 ounces tomato paste (which is ½ of a traditional 6 oz size can)

1 cup crushed plum tomatoes (I like using San Marzano canned tomatoes) 

8 ounce bag baby spinach

8 cups water

1 pound brown lentils (brown lentils cook and taste better in soups/stews than green lentils) 

1 small Parmigiano Reggiano rind, (optional but delicious in the soup, if you have one)

salt and pepper to taste

• Heat a large heavy pot to medium-low and add the olive oil, carrots, celery, and onion. Cook until soft and translucent (about 10 minutes).
•  
• Add in the tomato paste and cook, stirring frequently for 5 minutes. (cooking tomato paste removes any canned metalic taste and carmelizes the natural tomato sugars) 
• Next add in the plum tomatoes, oregano, lentils, water and Parmigiano Reggiano rind, (if you have one) 
• Bring to a boil, then lower heat and cook over a simmer until the lentils are soft (about 45-50 minutes).
•  
• After the lentils are cooked through and tender, turn off the heat and add the baby spinach.

• Taste test and adjust salt and pepper to taste. Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese on top.
• Also, serve with good crusty Italian bread or garlic bread. Enjoy!

[QVCkitty1]

As soon as I saw your name, I knew this would be a keeper !

[UpNorthGorgy]

@ciao_bella   Thank you. I am always  looking for a good soup recipe. This one should please the vegans as well. I usually have all ingredients on hand so great!

[ciao_bella]

@QVCkitty1  Thanks... I appreciate your kind words!  

[Franklinbell]

Yum! Gonna try it!

[bmorechick]

@ciao_bella    Mmmmmmm I will make it this weekend. We had a heatwave today - got up to 40!  But below freezing this weekend.  I have everything on hand except the lentils and spinach.  I keep parm/reggiano rinds in the freezer and use them in so many things.

Once again - another winner - thanks!

[ciao_bella]

@bmorechick 

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@bmorechick wrote:

@ciao_bella    Mmmmmmm I will make it this weekend. We had a heatwave today - got up to 40!  But below freezing this weekend.  I have everything on hand except the lentils and spinach.  I keep parm/reggiano rinds in the freezer and use them in so many things.

Once again - another winner - thanks!

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@bmorechick    Heatwave of 35 degrees here in NJ too.  With the sun shining, it almost felt 'balmy' compared to what we had for the last several weeks.   Enjoy the soup.   Let me know how you liked it!

[wagirl]

@ciao_bella --pardon me for just a second--I need to go change my shirt as I am DROOLING all over it from reading this recipe!😁

I LOVE lentil soup and will be making this soon. And by the way--I always have parm rinds in my freezzer and buy them at my local grocery store----

[ciao_bella]

@wagirl   If you're a fan of lentil soup, I have a feeling you're going to really like this version.   P.S.  me too on the parm cheese rinds in the freezer.  Such a tasty addition to many recipes!  Let me know how you like the soup.    

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@wagirl wrote:

@ciao_bella --pardon me for just a second--I need to go change my shirt as I am DROOLING all over it from reading this recipe!😁

I LOVE lentil soup and will be making this soon. And by the way--I always have parm rinds in my freezzer and buy them at my local grocery store----

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[on the bay]

@ciao_bella,

I just had lentil soup yesterday from Progresso (with lots of added pepper), but I will gladly come over and help you with taste testing!