Over the holiday I came into possession of a stupendous stock pot. Like a child getting a new bike or video game for Christmas, the only thing on my mind since the shiny metal pot was in my hands was when would I get to try it out? So, of course, as I dreamed of all that I was going to make, I became inspired for this soup. I love lentils. I love asparagus. And I love, love, love spinach. So, after some drilling into my brain and a leap of culinary prowess – a new soup was born: Spinach & Asparagus Lentil Soup!
I might be biased, but I think this in one of my favorite soups…ever. The health benefits are also a nice plus. (You can skip your morning Activia Yogurt, this soup packs in a superb amount of fiber.) My husband even gives this soup the official “you should make this again” award. So, it gets the official “win” in my book!
Spinach & Asparagus Lentil Soup
- 1 tablespoon extra virgin olive oil
- 1 shallot, diced
- 2 cups chopped asparagus
- 4 cloves garlic, diced
- 1 teaspoon dried basil
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 2 cups dry lentils
- 8 cups low-sodium chicken broth (or vegetable to make this vegan!)
- 1 cup fresh spinach, chopped into fine strips
- 4 tablespoons white wine vinegar
- salt & pepper to taste
- Garnish: Parmesan cheese
- In a large stock pot, heat oil over medium low heat. Stir in diced shallot & chopped asparagus and and cook until shallot is tender. Stir in garlic, basil, and Italian seasoning and cook for another 2 minutes.
- Stir in lentils and add chicken broth and bay leaf. Bring to a boil. Then turn heat to low and simmer for at least 1 hour.
- When ready to serve, stir in spinach and cook until spinach wilts. Stir in white wine vinegar (add more or less for taste). Season with salt & pepper to taste.
- Garnish with freshly shredded Parmesan cheese and serve.