Classic Spanish Lentil & Spinach Soup | Heart-Healthy ONE-PAN Recipe
This Classic Spanish Lentil & Spinach Soup, known in Spain as Lentejas con Espinacas, is what healthy and delicious food is all about. It´s made with heart-healthy ingredients, packed with flavors and done in about 40 minutes using just one pan.
Serve this lentil soup as a starter, like they do in Spain, or even as a side dish next to some grilled fish or chicken. Either way, enjoy it next to a crunchy baguette and a bottle of Spanish red wine for an amazing and complete meal.
For the liquid, I used homemade vegetable broth. However, chicken broth is what´s traditionally used. But you can use any liquid you like. Such as beef broth or even water. Just make sure to season accordingly if using water.
TIPS & TRICKS to Make this Recipe: To make this recipe I used green lentils. Which are very similar to brown lentils. When working with these types of lentils, there is no need to soak them overnight. Just give them a quick rinse and they are to go. Mine took about 20 minutes to cook through. Make sure to check the package instructions in the lentils you are using.
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Watch the Video Below on How to Make this Classic Spanish Lentil & Spinach Soup
Classic Spanish Lentil & Spinach Soup
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 4 cloves garlic
- 1 celery stick
- 1 carrot
- 1 leek
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp dried thyme .5 grams
- 1 cup dried green lentils 200 grams
- 5 cups vegetable broth 1200 ml
- 5 oz fresh bagged spinach 150 grams
- pinch sea salt
- dash black pepper
Finely chop the onion, roughly chop the garlic, thinly slice the celery stick, roughly chop the carrot (peeled) and cut the leek (cleaned and dried) into thin half moon shapes, also add the lentils into a fine sieve and rinse under cold water
Heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and thyme, quickly mix together, then add in the lentils and broth, raise to a high heat and give it a gentle mix
When it comes to a boil, place a lid on the pan and lower to a low heat, simmer until the lentils are cooked through (check package instructions)
In the meantime, roughly chop the spinach
Once the lentils are just cooked through, 20 minutes in my case, season the soup with sea salt & black pepper, gently mix together, then add in the chopped spinach, gently mix it in until lightly wilted, then remove from the heat
Transfer into shallow bowls, serve at once, enjoy!
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