Rating: 4 stars
26 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0

This recipe can be made ahead—just wait to stir in spinach until after you reheat the soup.

David Bonom
Recipe by Cooking Light January 2012

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Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 4 (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add pancetta; cook 1 minute or until pancetta begins to brown, stirring occasionally. Add onion and next 4 ingredients (through bay leaf); cook 8 minutes or until vegetables are tender, stirring occasionally. Add lentils, broth, and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lentils are tender and mixture is slightly thickened. Remove from heat. Discard bay leaf.

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  • Place 2 cups lentil mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. Return pureed lentil mixture to pan. Add baby spinach, chopped basil, Parmesan cheese, lemon juice, and black pepper; stir until spinach wilts. Serve immediately.

Nutrition Facts

295 calories; fat 7.9g; saturated fat 2.5g; mono fat 3g; poly fat 0.8g; protein 18.4g; carbohydrates 38.7g; fiber 17.5g; cholesterol 10mg; iron 5.3mg; sodium 601mg; calcium 162mg.
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