Spinach and Lentil Soup with Cheese and Basil

Name: Spinach and Lentil Soup with Cheese and Basil
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams package fresh baby spinach; 1 bay leaf; 0 teaspoons freshly ground black pepper; 177 milliliters chopped carrot; 177 milliliters chopped celery; 237 milliliters dried brown lentils; 118 milliliters chopped fresh basil; 1 teaspoon chopped fresh thyme; 1 Tbsp fresh lemon juice; 710 milliliters fat-free, lower-sodium chicken broth; 1 Tbsp extra-virgin olive oil; 296 milliliters chopped onion; 28 grams 1/4 cup chopped pancetta (about; 28 grams 1/4 cup grated fresh Parmesan cheese; 473 milliliters water

Need a gluten free main course? Spinach and Lentil Soup with Cheese and Basil could be a super recipe to try. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 314 calories, 21g of protein, and 9g of fat each. Head to the store and pick up thyme, onion, parmesan cheese, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Heat a Dutch oven over medium heat.

Equipment you will use

Dutch Oven

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add pancetta; cook 1 minute or until pancetta begins to brown, stirring occasionally.

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Pancetta

Add onion and next 4 ingredients (through bay leaf); cook 8 minutes or until vegetables are tender, stirring occasionally.

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Vegetable

Bay Leaves

Onion

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.

Ingredients you will need

Lentils