This hearty, meat-free soup gets loads of flavor from shallots, cumin, smoked paprika and roasted red peppers. If you’d like to make it vegetarian/vegan, substitute vegetable broth for the chicken broth. If the finished soup is too thick for your taste, thin it with water or additional broth. Serve with hunks of warm crusty bread.
NOTE: Don’t use lentils du Puy for this soup; they hold their shape and remain too firm. Regular green lentils, on the other hand, will soften to a silky texture that lends body to the broth.
Lentil and Spinach Soup with Roasted Peppers
- ¼ cup extra-virgin olive oil, plus more to serve
- 4 medium shallots, halved and thinly sliced
- 1 Tbsp. ground cumin
- 1 tsp. smoked paprika
- 2 bay leaves
- Kosher salt and ground black pepper
- 1 cup green lentils
- 1 cup drained roasted red peppers, chopped
- 1½ qts. low-sodium chicken broth
- 5 oz. container baby spinach
- In a large saucepan over medium-high, heat the oil until shimmering. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes.
- Add the cumin, paprika, bay leaves and 1 teaspoon pepper, then cook, stirring, until fragrant, about 30 seconds.
- Add the lentils, roasted peppers and broth, then bring to a boil. Cover, reduce to low and cook, stirring occasionally, until the lentils are softened and just beginning to fall apart, about 35 minutes.
- Remove and discard the bay, then add the spinach and stir until wilted.
- Taste and season with salt and pepper. Serve drizzled with additional oil.
Recipe by Rebecca Richmond from Milk Street