Puree of Spinach and Lentil Soup

This is a hearty one-pot soup with Italian roots. Lentils, spinach, and carrot lend an earthy, filling taste with excellent nutrition. The soup may be served hot or chilled – either way it is outstanding. The soup is pureed, and an old fashioned kitchen food processor will do the trick. But that is a bit of trouble, so I would recommend an immersion blender.  Since obtaining our stick blender, I have made this soup much more frequently – it is so easy!

Ingredients

3 Tbs. EVOO

¼ tsp. hot red pepper flakes

½ red bell pepper seeded and chopped

1 medium yellow onion chopped

1 large carrot chopped

2 cloves garlic chopped

6 cups water

1 ½ cups lentils, picked over for stones

8-10 oz. fresh spinach, washed and drained

Freshly ground black pepper and salt to taste

1 cup cottage cheese or plain yogurt

3 Tbs. finely chopped fresh chives

Method

Heat olive oil in a large pot, preferably cast iron. Add hot pepper flakes, red pepper, onion, and carrot. Saute until vegetable mixture is softened. Add garlic and sauté for another minute.

Add water and bring to boil. Add lentils and reduce to a slow boil. Cook lentils, covered, until lentils are tender, 20-30 minutes. Add spinach and cook, covered, another 15 minutes.

Now the soup must be blended. If you are using an external kitchen food processor, transfer the soup in batches and blend until smooth. Return to pot when done. If using stick blender, blend in the pot until smooth (this is the preferred method).

Add cottage cheese or plain yogurt. Stir well until completely blended.

Serve topped with chopped chives, and on the side slices of rustic bread. A hearty red wine is the topper. This is a meal!  Enjoy.