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Spinach and Green Lentil soup + Roasted Peppers
Serves 4 | Prep Time: 10 minutes | Cook Time: 35 -40minutes
This comforting and hearty soup is compliments of milkstreet.com by Rebecca Richmond.
Ingredients
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 4 shallots, halved and thinly sliced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 tablespoon smoked paprika
- Freshly ground black pepper
- 1 cup green lentils, rinsed
- 1 cup chopped drained roasted red peppers
- 6 cups water, or chicken/vegetable stock
- 1 container (about 5oz) baby spinach
Chef Tips
Regular green lentils work best for this soup as they will break down and act as the natural thickening agent.
Preparation
Step 1
In a large saucepan over medium, heat the oil until shimmering. Add the shallots, pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, cumin, paprika, and lot’s of freshly ground black pepper; cook, stirring, until fragrant, 1 to 2 minutes.
Stir in the lentils, roasted peppers, 1 teaspoon salt and 6 cups water.
Bring to a simmer over medium-high, then cover, reduce to low and cook, stirring occasionally, until the lentils have softened and begin to fall apart, about 30 minutes.
Remove and discard the bay.
Add the spinach and cook, stirring, until wilted, about 1 minutes. Taste and season with salt and pepper.
Serve drizzled with additional oil.
