Spinach and Lentil Soup with Cheese and Basil

  • liafinney Posted: 01/04/12
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    Love lentil soup and this was a nice variation; used nitrate free bacon as I had on hand and 5 cups of homemade chicken stock and let simmer over 2 hrs. Had a leftover bit of chicken so I shredded that and added before I put the spinach in. Couldn't really taste the basil, so not sure if I'll bother with it next time and could have used a bit more lemon juice or maybe red wine vinegar next time as well. Used Pecorino instead of Parm and just shaved a couple of curls over each bowl; served with 3-cheese bread toasted and nice red wine. Perfect for a rainy evening!

  • daneanp Posted: 01/09/12
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    This went together fairly easily and turned out to be a hearty meal. That being said, my family and I felt the flavors were a bit on the bland side. It definitely needed salt. Next time I'll add some garlic to see if that helps give it a boost. I made the recipe - a double batch for lunch leftovers - exactly as written, though we added the parmesean at the table. Served along side a tossed green salad.

  • Suzabess Posted: 02/06/12
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    I have tried so many different soups that are mainly vegetables and this one is the best so far. I absolutely love the combination of flavors. I made one change to the ingredients. Since I don't like celery substituted it with a leek. If you like parmesan cheese, basil and lemon then this is the soup to try. I cannot say enough about how good this soup tastes.

  • Cynthesis Posted: 01/17/12
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    My new favorite lentil soup! I used turkey bacon (good stuff from TJ's, not the bologna kind) instead of pancetta. And I added crushed garlic and a pinch of red pepper flakes right before the broth and lentils. At that point I didn't think 1 cup of lentils would be enough - it was! You have to add the fresh lemon juice and baby spinach at the end. You don't want them to cook all that much. Lemon juice adds brightness and the spinach adds color and texture. This one is a winner!

  • cmaranski Posted: 01/03/12
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    Very tasty, didn't do much to change it. I did try the trick with bring the spinach to work and adding it to the reheated soup but it didn't wilt much. It is still a very tasty soup and to give it a bit of a kick, I added some red wine vinegar.

  • rottrod Posted: 01/16/12
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    I loved this soup. although I don't like it when people change a recipe and then review it, I am positive that it it were made exactly to the letter it would be delicious. However, I am vegan and used Fakin instead of pancetta, vegetable broth and Dayia Vegan cheese. It was so good thatIi've made it twice in one week. The basil adds such a depth of flavor. I did not add any salt.

  • LizlaV Posted: 01/23/12
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    pretty average soup. Didn't think it had much flavor, so boost the salt and herbs if you try this recipe.

  • JudyMoticka Posted: 01/23/12
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    This was a winner! I ended up using my immersion blender (love that thing) so everything got pretty chopped up. I even used it at the end because I'm not a fan of big limp pieces of spinach. It worked out great. The only thing I added to "liven" it up a bit was a tablespoon of balsamic vinegar--it gave it a but more depth.

  • LDombeck Posted: 01/22/12
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    First off, I omitted the pancetta and Parmesan (don't eat meat or dairy) so I definitely had to add some salt to make up for it. My husband has to use quite a bit more Parmesan that was stated per serving to season it. Other than that, it was such a good recipe. I used an immersion blender instead of the hassle of putting part into a conventional blender. So much less to clean up! The spinach was a nice addition. You definitely need something on the side to fill you up since my husband made a second dinner a couple hours later :) But good for a light lunch.

  • jenniferlovejoy Posted: 02/18/12
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    My husband really, really liked this soup so I'll make it again. I thought it was good. Mine turned out really thick, even though I followed the directions to a T. It was tasty, and good. I used bacon and red pepper flakes, because that's what I had on hand. I think maybe I was a little heavy handed on the spices. I will also try a different kind of pepper next time, to give it a little kick. Good soup though.

  • blackberrygirl Posted: 02/17/12
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    Although I liked the flavor of this soup my family found it only average. I liked the addition of the pancetta, basil and lemon - thought this was a great flavor combination. I used green lentils rather than brown ones - not sure what the difference would have been had I used brown ones. Felt that flavor could have been improved with less water and more herbs and salt.

  • ChefAmandaLynn Posted: 02/29/12
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    If at the end of the month I am over budget for groceries I play a game with myself to see what I can make based on scraps of meat in my freezer and pantry goods, hence this veggie heavy soup. I really liked this soup, but I made some significant changes. Used spicy italian sausage in place of pancetta, and frozen rather than fresh spinach. The frozen spinach was a mistake, but the sausage added a lot of flavor, I recomend it.

  • lrwright149 Posted: 01/24/12
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    I made this with applewood smoked bacon instead of pancetta. This was really good!

  • MsLaurie Posted: 01/29/12
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    This was yummy. I used homemade vegetable broth I had on hand and substituted bacon for the pancetta . I also used French Lentils instead of brown ones . We enjoyed this soup and I make lots of soup and think I am fairly critical of soups, but this is a good one.

  • ellewis Posted: 04/14/12
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    I left out the celery because I didn't have any and I used bacon instead of pancetta for the same reason. I loved it.

  • Clobberella422 Posted: 05/22/12
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    This was a great soup with just a few minor additions and adjustments. I used bacon instead of pancetta-- cooked two whole slices first, then removed them and cooked the veggies in the fat and crumbled the bacon and added it with the liquid. I added maybe a tbsp total of minced garlic about a minute before adding the liquid, added a can of diced tomatoes and used all broth instead of broth and water. I also didn't bother pureeing any of the soup as it was quite thick enough without it. The flavors were great, and I think it was the fresh bail that really made it. Leftovers are great, too.

  • keefnersa Posted: 07/30/12
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    This was such a wonderful recipe. The only thing I did the second time around when making this was I did NOT puree the soup to add back into the soup. Plus I added more pancetta to the soup. YUMMY!!!!

  • GracieO Posted: 05/08/12
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    I love this recipe! It is super easy (although you do need to give yourself enough time to let the lentils simmer) and really healthy. I added two cans of diced tomatoes the last time I made it, which added great taste and I think I will continue to do that in the future. (It also made the soup look a lot prettier.) My husband loves it as well -- it is a great, easy, weeknight supper!

  • Brie30 Posted: 04/15/12
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    I have made this soup a few times since January and it is a definite keeper. My husband loved it. I also made it for my mother and she loved it as well. The parmesan cheese on top definitely adds a nice counter-flavor for the soup.

  • carolfitz Posted: 06/13/12
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    This soup was perfect for the run of rainy June days we've had. Mostly made to recipe, subbing bacon for pancetta, adding two cloves garlic & using all broth. Served with salad and rolls.

  • maniona Posted: 11/24/13
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    Great on a cold winter day! I made without the basil because I had none on hand and it was still very tasty!

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