Spinach and lentil soup from Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love (page 156) by Susan Pridmore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a flexitarian variation.

  • Lottabooks on March 14, 2025

    This recipe calls for green lentils. Despite cooking the soup much much longer (and adding in the tomatoes later on so that the acid didn't affect the cooking of the lentils), the lentils were CRUNCHY. I threw the rest out. Ironically, the author lists types of lentils and their uses on the next page, and states that green lentils are "[b]est in salads or mixed with rice, in tomato sauces, or with roasted vegetables." Perhaps she should have called for brown lentils.

  • Nancith on January 28, 2025

    So good, so flavorful! I chose to add the sherry vinegar to the pot rather than individual servings; that & the olive oil at the end were the flavors that seemed to pull it all together! One of the best lentil soups I've made!

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