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Spinach and Green Lentil Soup with Roasted Peppers
This hearty soup, which happens to be vegan, gets loads of flavor from a base of sautéed shallots, tomato paste, cumin and smoked paprika. The earthiness of green lentils is offset by the sweetness and bright color of roasted red peppers. Spinach, added at the end of cooking, wilts into the broth, yielding a complete meal in a bowl. We use water as the cooking liquid, but you could use vegetable broth if you’re so inclined. And if the finished soup is too thick for your taste, thin it with some hot water. Serve with warm crusty bread.
4 to 6
Servings
Tip
Don’t use lentils du Puy for this soup; they hold their shape and remain too firm. Regular green lentils, on the other hand, will soften to a silky texture that lends body to the broth.
50 minutes
Ingredients
-
¼
cup extra-virgin olive oil, plus more to serve
-
4
medium shallots, halved and thinly sliced
Directions
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01In a large saucepan over medium, heat the oil until shimmering. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, cumin, paprika, bay and 1 teaspoon pepper; cook, stirring, until fragrant, 1 to 2 minutes.
Reviews
July 26, 2022
Tasty!
I accidentally added the whole bag (16 oz.) of lentils, but was able to scoop most of them out before the cooking continued. I probably ended up with 1/2 cup more than called for, but I just added some extra water as it cooked, and it turned out fine. I had some chicken broth in the refrigerator that needed to be used, so I added that as part of the cooking liquid. It's not vegetarian but it tasted good!
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