Spinach Lentil Soup
*Vegan and Gluten Free
Hello again! I know it’s been some time since I last posted anything. We had a family crisis that took most of my time and energy. This is a food blog so enough and on to the test.
In the kitchen today is a savory recipe from ifoodreal.com: Spinach Lentil Soup.
I don’t know about you, but I love lentils. They pack a punch. So much protein, fiber, calcium – yep calcium, magnesium and potassium. And, boy, are they versatile. They can be used in all styles of cooking and that’s what makes them so lovely!
I gathered most of the ingredients from my pantry with the exception of the fresh spinach.
Because I’m about making things easy, I cut and measured all the ingredients then proceeded to follow the directions
It was extremely difficult for me to use the cooking spray that the sautéing direction recommended. I kept reaching toward the olive oil, but resisted the inherent urge to add it to the soup. There is something so therapeutic about the aroma of garlic and onion sautéing…but I digress.
I added the ingredients to my 10 year old Farberware stock pot (thank you Mom and Dad!). Per the directions, I brought the ingredients to a boil then covered for 30 minutes.
There was a very homey aroma wafting around the house as I cleaned up. It was 2:00 pm and I still hadn’t eaten lunch so an appreciative growl escaped from my stomach.
The timer sounded. I pulled out the bay leaves. The directions did not state to do this, but please do so. I added the spinach, stirred and it was ready for taste testing.
So on to the results. How does the Spinach Lentil Soup from ifoodreal.com stack up? Overall the recipe earned an A-.
Let’s break it out. There were seven testers. They were asked about the taste, texture, aroma and if they would make this recipe.
A for availability of ingredients. As stated, I had most of the ingredients in my pantry and I sure you do too. Because I wanted to stay true tot he recipe I purchased fresh spinach but next time I will use the frozen already stocked in the freezer.
A for cost of ingredients. Even if you had decided to go all organic, the recipe would still be very affordable. One of the taste testers commented, “Inexpensive ingredients. I could make a huge pot of soup and have it for days.”
B for directions. While the directions were very easy to follow, they neglected to direct the cook to remove the bay leaves before serving. Also, my soup came out thicker than the image on the ifoodreal.com recipe. I think there should have been some direction about adding more stock if you wanted a soupier soup.
B for taste. One taster commented, “Liked the garlic and yummy goodness…good texture.” Another commented, “Very satisfying and nutritious.” One tester thought, “The soup is very hearty but could use salt.” And another commented, “More salt, more garlic.” I thought the soup was hearty could use more garlic and some olive oil.
Overall a good hearty soup. Some folks suggested adding “chick peas and Indian spices like garam masala and serving it over rice.”
Next time Life, Liberty and the Pursuit of Food Happiness will be testing a sweet. Please send in your recipes for testing.
*Please make sure that all of your ingredients are both vegan and gluten free. Just because ingredients are listed and pictured does not insinuate that they are either vegan or gluten free. Please make sure you choose the appropriate ingredients for your audience of tasters. Kroger has a wonderful list on their website (71 pages) of all the gluten free items in their stores.