Heat a Dutch oven over medium heat. Add oil to
pan; swirl to coat. Add pancetta; cook 1 minute or
until pancetta begins to brown, stirring
occasionally. Add onion and next 4 ingredients
(through bay leaf); cook 8 minutes or until
vegetables are tender, stirring occasionally. 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. Remove from heat. Discard bay leaf.
Place 2 cups lentil mixture in a blender. Remove
the center piece of blender lid (to allow steam to
escape), and secure blender lid on blender. Place
a clean towel over opening in blender lid (to
avoid splatters), and blend until smooth. Return
pureed lentil mixture to pan. Add baby spinach,
chopped basil, Parmesan cheese, lemon juice, and
black pepper; stir until spinach wilts. Serve
immediately.
This is a great soup because it's the base for a
'whatever veggies you have in the fridge' kind of
soup. Red peppers, zucchini, kale, chopped
tomatoes...whatever you have.
Originally Submitted
8/29/2012
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