Lentil Pesto Soup with Spinach and Quinoa
Lentil soup doesn’t have to be boring. I added quinoa for a bit of fun texture; pesto gives it a silky smoothness and bright flavor.
Lentil-Pesto Soup
2016-01-13 13:50:02
Serves 4
Most soups involve cooking in savory, flavorful broth (sometimes after browning some aromatics and using the cooking liquid to deglaze the pot), and adding quick cooking ingredients later. The best soups are finished off with a zing of acidity - a flavorful or spicy oil, a squirt of lemon juice, a splash of vinegar... this one involves a big dollop of pesto for a luscious mouthfeel that makes this hearty winter staple a bit of a treat.
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
- 4 cups stock* (chicken or veggie), more for thinner soup; less for more stew-like consistency
- 1 cup brown lentils, rinsed
- 1/4 cup quinoa (rinsed if not a pre-rinsed version)
- 1/2 tsp garlic salt
- 2 tsp tomato paste
- 2 tsp liquid aminos
- 1 tsp salt (more to taste)
- 6 oz fresh or frozen spinach leaves, whole or chopped
- 1 Tsbp shredded Parmesan
- 1/4 cup prepared pesto
Instructions
- 1. Combine stock, lentils, and quinoa in a medium stock pot over medium-high heat and bring to a boil. Partially cover and reduce heat to medium-low to keep soup simmering. Once quinoa is done it will release the curled outer portion of its grains; lentils should be toothsome but tender (about 20 minutes).
- 2. Add garlic salt, tomato paste, aminos, and salt; stir well. Add spinach - if it's frozen, you don't need to thaw it first. Gently stir until well incorporated. Replace lid and simmer 5 minutes and stir again.
- 3. Add cheese and pesto, reserving a tiny spoonful per bowl as a garnish. Stir briefly and ladle into bowls. Top with dollop of pesto. Serve immediately.
Notes
- Unsalted or low salt stocks are my preferred vehicle for most cooking. It allows for a broad range of seasonings which may be salty in and of themselves. This recipe has plenty of savory ingredients; if you use a standard salted stock or bouillon, omit the salt in the recipe and only add back in small increments to taste at the end.
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