Best Lentil Chickpea Spinach Soup Recipes

SPICY LENTIL & CHICKPEA STEW

Spicy Lentil & Chickpea Stew image

This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 medium onion, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 cup dried lentils, rinsed
1 can (2-1/4 ounces) sliced ripe olives, drained
3 teaspoons smoked paprika
4 cups vegetable broth
4 cans (8 ounces each) no-salt-added tomato sauce
4 cups fresh baby spinach
3/4 cup fat-free plain yogurt

Steps:

In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges

CURRIED LENTIL AND SPINACH SOUP

Curried Lentil and Spinach Soup image

Make and share this Curried Lentil and Spinach Soup recipe from Food.com.

Provided by Kbakerbio

Categories Clear Soup

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup celery
1 cup chopped carrot
3 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 bay leaf
1/4 teaspoon dry crushed red pepper
9 1/2 cups water
2 1/2 cups dried lentils
1 (6 ounce) bag baby spinach leaves
1/2 cup chopped cilantro
1/2 cup plain yogurt

Steps:

Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
Stir in all spices and add water and lentils.
Reduce heat and cook until lentils are tender, about 25 minutes.
Add the spinach and cilantro and cook until wilted, about 5 minutes.
Season with salt and pepper.
Serve topped with a spoonful of yogurt.

Nutrition Facts : Calories 376, Fat 6.5, SaturatedFat 1.2, Cholesterol 2.6, Sodium 73.7, Carbohydrate 57.9, Fiber 26.9, Sugar 5.6, Protein 23.2