Creamy Lentil & Spinach

Sunday Soup Series

Creamy Lentil & Spinach

Lentil soups comfort and nourish me deep in my soul. There’s something about the texture and body of a lentil soup that warms me and leaves me feeling content and satisfied. I usually start with my standard mirepoix (carrots, onion, celery) and like to cut it pretty small to match the size of the lentils. Spices are toasted and additional aromatics perfume the broth as the lentils gently simmered on the stove top. I do love a rich curried lentil soup but today I chose to leave out the curry and add a rich creamy component right at the end. One of the things that I really love about making soups is often times I find inspiration from the bits and pieces of leftovers in the refrigerator. I don’t have to follow a recipe and can add whatever suits my fancy in the moment.  We had some leftover spinach béchamel mixture that had been used to top oysters Rockefeller and it was the perfect addition. I added a little bacon to this version and there is cream from the béchamel but would come out great without the bacon and a vegan béchamel can be made from coconut milk. I like to add a little smoked paprika instead of the bacon.

2 medium carrots, diced small

1 large yellow onion, diced small

3 stalks celery, diced small

1 red bell peppers, diced small

1/4 minced garlic

1/4 cup minced shallots

6 slices smoked bacon, chopped small

3 tablespoons cumin

2 tablespoons coriander

2 tablespoons spoked paprika

2 tablespoons chopped fresh thyme

4 quarts vegetable or chicken stock

3 cups green or French lentils

Salt & Pepper to taste

Dash of sriracha or hot sauce

3 tablespoons pomegranate molasses (I like to use honey as well) these bring out the natural sweetness of the lentils

1/4 butter

4 tablespoons flour

4 packed cups spinach

2 cups 1/2 & 1/2

I start by sweating the mirepoix in a little blend oil. Add your shallots and garlic and continue to sweat until the onions are translucent. Add the chopped bacon and continue cooking until the fat begins to render and the mirepoix begins to caramelize on the bottom of the pot. At this point I add my spices and fresh thyme and cook for 3-4 minutes to really activate the oils in spices and thyme. Add the broth and lentils, bring to a boil and turn down to a simmer. Most lentils will take 25-30 minutes to cook depending on the type. Stir occasionally. I usually wait until they still have a little bite to them and continue to cook 5 more minutes or so. I prefer the lentils to be fully cooked with no bite left but not turned to mush so they maintain some body.

As the soup is simmering I make the spinach béchamel. Blanch the spinach in a pot of boiling salted water for just a minute. Submerge in a bowl of ice water to cool down quickly. This will keep the spinach nice and green. Once cooled I drain and squeeze out as much water as possible. Chop the spicy pretty fine or leave it a little more course if you like the texture. In a small sauce pot melt the butter. Whisk in the flour and continue cooking for a few minutes. Whisk in the 1/2 & 1/2 and simmer for another 3-4 minutes. Set aside and let cool to room temperature. Fold in the spinach. I added the béchamel to the lentils right after they finished cooking. Check for seasoning. I garnished with some fried shallots for a little crunch and a few fresh basil leaves.

I hope this soup warms your soul as much as it does mine! Bon Appetite