Spinach Lentil Soup

Spinach Lentil Soup

186 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  KCORONA

“Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned. Mix in onion and carrot, and season with red pepper. Cook and stir until tender. Pour in the water and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes.
  3. Stir the cooked rice and spinach into the soup, and continue cooking 5 minutes before serving.

Share It

Reviews (186)

Rate This Recipe
JennyB
224

JennyB

I made minor adjustments to this and it was fantastic! It was a wonderful earthy yet spicy comfort food on a cold Sunday night. I used brown rice instead of white, chicken stock instead of water, and omitted carrot although it seems appropriate for this recipe. I sauteed some red bell pepper and celery instead. I chose to make this in a slow cooker. Saute the veggies and kielbasa first, add to slow cooker with dry lentils, spinach and about 4 c chicken stock/broth. Add brown rice for last hour of cooking. Next time I will try adding some cumin and topping with grated parmesan at the end. (tip from Giada).

Leah
143

Leah

My family really enjoyed this one. I did make one alteration though. I switched the amounts of chicken broth and water (6 cups chicken broth - 2 cups water). And for next time I think I will be adding a bit of garlic (as that should go in EVERYTHING)...and will cut the pepper flakes in half. It wasn't that spicy if you only had one bowl - the second one had our noses running away. It was wonderful with some buttered peasant bread.

NetteNet99
94

NetteNet99

Very tasty. I didn't understand the rationale behind cooking the rice separately, so I just added it with the lentils. Also, I reversed the amount of broth and water. Hearty and healthy.

More Reviews

Similar Recipes

Delicious Ham and Potato Soup
(8,018)

Delicious Ham and Potato Soup

Spinach and Leek White Bean Soup
(318)

Spinach and Leek White Bean Soup

Miso Soup
(236)

Miso Soup

Vegan Red Lentil Soup
(222)

Vegan Red Lentil Soup

Savory Kale, Cannellini Bean, and Potato Soup
(123)

Savory Kale, Cannellini Bean, and Potato Soup

Ruth's Red Lentil and Potato Soup
(83)

Ruth's Red Lentil and Potato Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 150 cal
  • 7%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 22.7 g
  • 7%
  • Protein
  • 10.1 g
  • 20%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Delicious Ham and Potato Soup

>

next recipe:

Spinach and Leek White Bean Soup