Lentil, pea and spinach soup Calories

Red lentils work especially well in lentil, pea and spinach soup because they soften quickly and give the broth a creamy body. Green or brown lentils hold their shape more, so allow extra cooking time and expect a chunkier texture.

Add spinach to lentil, pea and spinach soup at the end of cooking. The leaves wilt quickly, and adding them late helps preserve their color and prevents them from becoming overly soft during a long simmer.

Yes, frozen peas work well in lentil, pea and spinach soup and can go straight into the pot. Stir them in once the lentils are nearly tender; this gives the peas time to heat through without turning mushy.

Lentil, pea and spinach soup can be blended for a smooth, thick texture, but it does not have to be. For a middle ground, blend about half and stir it back in so the soup stays creamy while some peas remain whole.

Cumin, black pepper and chili flakes complement lentil, pea and spinach soup. Cumin pairs naturally with lentils, while chili adds warmth; sautéing the spices briefly with the onion helps bring out their flavor.

Yes, lentil, pea and spinach soup freezes well. Cool it, portion it into airtight freezer-safe containers, and leave room for expansion; after thawing and reheating, stir in a little water or stock if it has thickened.

Crusty bread, a simple green salad or a squeeze of lemon all go well with lentil, pea and spinach soup. For a more substantial meal, serve it with a grain such as rice or barley on the side.

Lentil, pea and spinach soup keeps for about three to four days in the refrigerator in a covered container. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat until it is steaming hot.

Yes, canned lentils can be used in lentil, pea and spinach soup, but add them after the aromatics and liquid have simmered because they are already cooked. Rinse and drain them first, then add peas and spinach near the end.