Classic Spanish Lentil & Spinach Soup | Heart-Healthy ONE-PAN Recipe

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Finely chop the onion, roughly chop the garlic, thinly slice the celery, roughly chop the peeled carrot and cut the cleaned leek into thin half-moons. Rinse the lentils in a fine sieve under cold water.
2. Heat the olive oil in a stockpot over medium heat.
3. After a couple of minutes, add the vegetables and stir constantly. When they are lightly sautéed, after 3 to 4 minutes, add the sherry vinegar, paprika and thyme and mix quickly.
4. Add the lentils and broth, bring to high heat and stir gently.
5. When it boils, cover and reduce to low. Simmer until the lentils are cooked through, following the package instructions (about 20 minutes for the author).
6. Meanwhile, roughly chop the spinach.
7. Season the soup with sea salt and black pepper and stir gently. Add the spinach and stir until lightly wilted, then remove from the heat.
8. Ladle into shallow bowls and serve at once.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionCarrotCelerySpinachLeekLentilGreen lentil