This delicious spinach-packed green soup contains 25g of protein per serving thanks to the addition of lentils. It'll become a cold-weather staple.
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Yields:
1 - 4 serving(s)
Total Time:
1 hr 10 mins
Ingredients
2Tbsp.
pine nuts, roughly chopped
30g
finely grated Parmesan
2Tbsp.
olive oil
5
large shallots, chopped
6
large garlic cloves, smashed
Flaky sea salt and pepper
1l
bone broth or veg stock
70g
red lentils
11/2tsp.
freshly grated nutmeg
2
large bunches spinach (about 400g), thick stems removed
30g
flat-leaf parsley
Directions
Step 1Heat a medium nonstick pan over medium heat. Add pine nuts and cook, tossing, until toasted, 2 to 3 mins; transfer to a small bowl. Sprinkle Parmesan in a 18-20cm round pan, sprinkle with pine nuts and cook until golden brown, about 5 mins. Remove from heat and let cook until slightly crisp, 45 seconds to 1 min. Pry up edges and transfer to a plate to cool completely, then break into shards.
Step 2Heat oil in a medium saucepan over medium-low heat. Add shallots, garlic, and 1 tsp salt and cook, stirring occasionally, until beginning to soften, 6 mins. Stir in broth/stock, lentils, and ½ tsp pepper and bring to a boil. Reduce heat and gently simmer, covered, stirring occasionally, until lentils are just tender, 15 to 20 min.
Step 3Return to a boil, stir in nutmeg and half of spinach, and return to a boil. Stir in remaining spinach and parsley leaves, then immediately blend in batches until smooth.
Step 4Cool any soup for future use. Serve soup with Parmesan crisps sprinkled on top.
Per serving: 337 cal, 12.5 g fat (2.5 g sat), 25 g protein, 1g salt, 36 g carb, 8 g fibre
An immersion blender is your BFF when it comes to the pureeing process. No need to transfer messy batches to a regular blender—simply stick the wand into your pot, press the button, and watch smooth soups come together in minutes.
Becca Miller (she/her) has been working in the Good Housekeeping Test Kitchen since 2018, where she researches and writes about tasty recipes, food trends and top cooking tools. She graduated from NYU with a liberal arts degree focusing on creative writing. She makes killer scrambled eggs, enjoys a glass of un-oaked chardonnay and takes pride in her love of reality television.
Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and beautiful really lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, of course, dreaming of what to cook up with the harvest!