Lentil and Spinach Soup

This year, I have made my way through almost every kind of creamy soup: leek and potato, broccoli, tomato, squash, roasted eggplant, carrot, spinach, cauliflower and asparagus, just to name a few. I love to stay in on a cold day and enjoy a big bowl of cream soup with crusty bread and butter. But on a recent warm day, when T and I were both bouncing back from a bug, I decided I wanted something a little fresher. 

I had printed this recipe for lentil and spinach soup a while ago and thought it might just do the trick. I had never cooked with lentils and I was surprised to learn two things about it: first, Canada is the largest export producer of lentils in the world, and second, when you cook red lentils, they get creamy and yellow.

Because of how the texture changed with the lentils, this was a thicker soup than I had anticipated. But the spinach, combined with the ginger I am pretty sure was just what the doctor ordered. I actually felt healthier after eating this soup. Enjoyed, of course, with a big loaf of crusty bread.

Lentil and Spinach Soup

Serves 6-8

Printable Recipe

Ingredients

• 2 carrots, peeled and roughly sliced
• 2 stalks celery, sliced
• 2 medium onions, roughly chopped
• 2 cloves of garlic, minced
• 2 tbsp butter
• 6 cups chicken stock
• 10 ounces red lentils
• a thumb-sized piece of fresh root ginger, peeled and sliced
• 20 cherry tomatoes, halved
• 7 ounces spinach, cleaned and torn
• sea salt and black pepper to taste

Directions

• Melt the butter in a large pot, add the onions, carrots, celery and garlic until the carrots have softened and the onion is translucent.
• Add the stock to the pot, then add the lentils, tomatoes and ginger.
• Stir the soup and bring to a boil. Once boiling, reduce heat to a simmer. Put lid on for 10 minutes or until the lentils are cooked.
• Add spinach and cook for 30 seconds.
• Season well with salt and pepper.

Recipe adapted from Jamie Oliver: Ministry of Food

Cream of Spinach Soup

Every week I make soup and T inevitably says, "this is the best soup you've ever made!" But this week when he said it, there was something a little different in his voice. One spoonful and I knew this was no regular soup. First of all, the colour is shocking. It's the most intense green, you can almost tell it's good for you (though I'm sure kids would never know!). Second, the flavour is light yet rich. The spinach is smooth and the garlic really comes through, but it's the slight hint of the cayenne that makes all the difference in this soup. 


Cream of Spinach Soup with Swiss Cheese
Serves 4-6
Printable Recipe

Ingredients

• 2 tbsp olive oil
• 1 1/2 bunches spinach, about 10 ounces weight
• 2 cloves garlic, minced
• 4 tbsp butter
• small onion, finely diced
• 1/4 cup flour
• 2 cups chicken stock
• 2 cups milk (I used skim)
• 1 cup cream
• 2 tsp kosher salt
• 1/2 tsp cayenne pepper
• black pepper
• 1/2 cup swiss cheese, grated

Directions

• In a large skillet, heat olive oil over medium heat. Add spinach and garlic, and let cook until wilted, about three minutes. 
• Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.
• In a large pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about two minutes, then pour in stock, milk and cream, stirring occasionally. Add salt, pepper and cayenne and stir to combine. Cook over medium heat for five minutes, stirring constantly. Pour in pureed spinach, then cook for another 3-5 minutes until thickened. Stir in swiss cheese.
• Serve, adding a little extra grated swiss.

Recipe adapted from The Pioneer Woman

Poppyseed Dressing

The summer is coming to an end so I have been craving the last bit of fresh summer goodness. I usually make this salad dressing for a traditional spinach and strawberry salad, but I used the mixed lettuce I had on hand, some last summer berries, goat cheese and walnuts. Refreshing and light -- exactly what I was looking for.

Ingredients

• 1/3 cup white sugar
• 1/2 cup oil
• 1/4 cup white vinegar
• 2 tbsp. sesame seeds
• 2 tbsp. poppy seeds
• 1/4 tsp. paprika
• 1/2 tsp. worcestershire sauce
• 1 1/2 tsp. minced onion

Directions

• Combine dressing ingredients and mix well
• Serve over your favourite salad

Jumbo Stuffed Shells with Spinach and Ricotta

I'm becoming more flexible in my cooking. For example, I thought I was going to make lasagna rolls until I realized I didn't have lasagna noodles. So I used what I had -- jumbo shells -- and dinner still turned out great!

This is a great meal to make in advance for a couple of easy weeknight dinners.

Ingredients:

• 1 box jumbo pasta shells
• 1 tub ricotta cheese
• 1 box frozen spinach
• 1 cup parmesan
• 1 tsp garlic
• 1 egg
• 1 jar tomato sauce
• 1 cup mozzarella cheese
• salt and pepper to taste

Directions:

Boil pasta in salted water until al dente.

Rinse with cold water and let cool off.

Thaw spinach and press well to drain water out.

In a separte bowl, mix together ricotta, spinach, garlic, egg, parmesan, salt and pepper.

Pour a thin layer of tomato sauce in a lasagna pan.

Stuff pasta shells with a spoonful of mixture. Now, the shells are closed like a clam, so it may look challenging to stuff, but if you put it in your hand lengthwise, squeezing your hand will help open it up to stuff. It doesn't have to be neat.

Arrange in lasagna pan.

Cover with tomato sauce and mozzarella cheese. (I also didn't realize that I didn't have mozzarella cheese...)

Cover with tinfoil and bake at 425 degrees for 20 minutes.

Uncover and bake for another 10 minutes until cheese is bubbling.

Download the recipe for Jumbo Stuffed Shells with Ricotta and Spinach