Creamy Spinach Lentil Soup

Serves 4 | Prep: 5 minutes | Cook: 10 minutes


1 tablespoon olive oil
1 leek, cleaned and chopped
2 oz pancetta, chopped
4-5 cups spinach, divided
2 cups cooked lentils
2 cups chicken broth
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon curry powder
1 sprig thyme
creme fraiche for serving


In a medium saucepan, heat the olive oil over medium low heat. Add the leeks and pancetta, and cook for about 3-5 minutes, or until the leeks are wilted and the pancetta is fragrant and crispy. Add 3 cups of spinach, lentils, chicken broth, salt, pepper, curry powder and thyme, and bring to a boil. Season with salt and pepper, adjusting to taste if necesssary. Retrieve thyme stem if necessary and discard. Carefully pour the soup into a blender (work in batches if necessary, depending on the capacity of your blender bowl), add remaining fresh spinach, and blend until creamy.

Serve immediately with a dollop of creme fraiche.


I'm all for convenience, especially when making a quick soup such as this. I love having cooked lentils from Trader Joe's on hand. I'll throw it into many dishes, and in this soup, it's wonderful.

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