Spanish Lentils with Spinach
Equipment
- medium bowl
- soup pot
- Knife
Ingredients
- 1 pound dried lentils such as Spanish, picked over, rinsed, drained
- 3 tablespoons olive oil
- 1 medium onion coarsely chopped (about 2/3 cup)
- 5 slices bacon coarsely chopped
- 5 cups water
- 2 cups canned crushed tomatoes
- 4 sprigs parsley
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 teaspoon ground sweet or bittersweet paprika such as Spanish smoked
- 1/2 teaspoon ground cumin
- 1 tablespoon finely chopped fresh thyme or 1/2 teaspoon dried thyme
- 1 1/2 teaspoons finely chopped fresh rosemary or 1/4 teaspoon dried rosemary
- 2 teaspoons wine vinegar
- 1/2 head garlic in 1 piece, loose outer skin removed
- 8 tiny 1 1/2-inch new potatoes, peeled
- 1/2 pound fresh spinach well washed
Instructions
- Soak Lentils: If using Spanish lentils, place them in a medium bowl, add cold water to cover by 1 inch, and let sit overnight in the refrigerator.
- Drain and rinse.
- Cook Base: Heat the olive oil in a soup pot over medium heat.
- Add the onion and cook, stirring, until wilted and transparent (about 5 minutes).
- Add the bacon and cook, stirring, until transparent (about 10 minutes more).
- Add Lentils and Broth: Stir in the lentils, water, crushed tomatoes, parsley, bay leaves, salt, pepper, paprika, cumin, thyme, rosemary, vinegar, and the garlic.
- Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes until well blended.
- Add Potatoes and Spinach: Add the potatoes, cover, and simmer for 15 minutes more or until they are tender.
- Add the spinach, cover, and simmer for another 15 minutes until the flavors are well blended.
- Finish and Serve: Squeeze the garlic flesh into the soup and discard the skin and bay leaves.
- Serve hot.
Notes & Wine Advice
Wine Advice:
Pair with a robust red wine such as a Rioja or Ribera del Duero
Nutrition values
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 18 g | Fat: 10 g | Sugar: 6 g