Lentil Soup With Spinach
Lentils are a secret superfood in a bowl! They are high in fiber, plant-based protein, folate, iron, B vitamins, magnesium, zinc, and potassium. The cabbage adds vitamin C and vitamin K which may reduce certain cancers.Eliminate the ham bone and use vegetable broth and you have a delicious vegan meal. I have been eating this soup since I was a kid and still can't get enough of it. Thanks mom!
Equipment
- 1 Pressure cooker/Instant pot or large pot
Ingredients
- ¼ cup olive oil
- 1 shallot, chopped
- 6 cloves garlic, chopped
- 1 medium onion, chopped
- carrots, sliced I like a lot of carrots
- 1 – 28 ounce can diced tomatoes
- 2 cups brown lentils
- 5 cups broth, chicken or vegetable
- 1 cup water
- 1 ham bone, or smoked ham hock
- 2 teaspoons basil
- 1 teaspoon salt
- ½ - 1 teaspoon cumin, depending on taste
- 1 teaspoon Italian seasoning
- 1 bay leaf
- spinach, a few good handfuls or substitute frozen chopped spinach
Instructions
- To a pot add: ¼ cup olive oil, onion, garlic, and shallot. Sauté until soft about 10 to 15 minutes.
- While the aromatics are cooking rinse and sift through lentils checking for any small stones.
- When aromatics are soft add: 5 cups broth, 1 cup water, can diced tomatoes, carrots, ham bone, 2 teaspoons basil, 1 teaspoon salt, ½ – 1 teaspoon cumin, 1 teaspoon Italian seasoning, and 1 bay leaf. Combine well.
- Add rinsed lentils to the pot. Stir.
- If using a pressure cooker – add spinach on top and seal. If cooking on the stove add spinach about 45 minutes into the cooking process.
- Cook in pressure cooker for about 50 minutes. Release or let pressure drop naturally. If cooking on the stove cover and simmer for 60 minutes, stirring occasionally.
- Remove meat from ham bone and add to pot.
Enjoy!
About the Author
As a Registered Nurse and college educator with two decades of experience, my career has taken plenty of twists and turns, eventually leading me to an unexpected and exciting new chapter in the media world as an editor and producer.
My years in education taught me a lot about writing, communication and working with people, skills that opened the door to joining the Where The Food Comes From team. Today, I help produce the television series while also working on the editorial side of our growing body of work.
My hat rack has gotten pretty full along the way. I’m the Food Editor, Where The Food Comes From Cookbook Editor, Assistant Producer, Photographer, and Script Supervisor for the show… so far.