bonappetit4.5
Lentil Soup With Greens and Rice
Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this simple soup relies on pantry staples and a box of frozen spinach.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
Wrap one 10-oz. package frozen chopped spinach, thawed, in a clean kitchen towel and twist and squeeze towel tightly over the sink to expel as much liquid as possible.
10-oz. package frozen chopped spinach, thawed1
2
Melt 2 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Add spinach and ½ cup finely chopped herbs (such as cilantro, parsley, and/or dill) and season with kosher salt. Cook, stirring occasionally and breaking up spinach, until mixture is combined and spinach and herbs are slightly darkened in color, about ⏱️ 4 minutes. Transfer to a bowl.
. unsalted butter, divided4 Tbsp
3
Heat 3 Tbsp. extra-virgin olive oil in same pot over medium-high. Add 3 medium onions, thinly sliced, and season with salt. Cook, stirring occasionally, until lightly browned and frizzled around the edges, 9–⏱️ 12 minutes. Add 5 garlic cloves, thinly sliced, and cook, stirring often, until softened and fragrant, about ⏱️ 1 minute. Add 1 Tbsp. ground coriander, 2 tsp. ground cumin, ½ tsp. crushed red pepper flakes, and a few grinds of freshly ground black pepper. Cook, stirring often, until combined, about ⏱️ 1 minute.
. extra-virgin olive oil, divided5 Tbspmedium onions, thinly sliced3. ground coriander1 Tbsp. ground cumin2 tsp
4
Add ⅔ cup basmati rice, ⅔ cup French green lentils, 4 cups low-sodium vegetable broth, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 6 cups water; stir to combine. Increase heat to high and bring soup to a boil. Reduce heat so soup is at a simmer and cook until rice is cooked through and lentils are tender (they will still retain a bit of bite), 30–⏱️ 35 minutes.
low-sodium vegetable broth4 cups. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
5
Stir spinach mixture into soup and cook, stirring often, until combined and heated through, about ⏱️ 3 minutes. Remove pot from heat and add juice of 1 lemon and remaining 2 Tbsp. unsalted butter; stir until butter is melted. Taste soup and season with salt and black pepper.
Juice of 1 lemon. unsalted butter, divided4 Tbsp
6
Mix 1 cup plain whole-milk yogurt, a big pinch of salt, and remaining 2 Tbsp. extra-virgin olive oil in a small bowl to combine. Ladle soup into bowls and top each with a spoonful of yogurt mixture to serve.
plain whole-milk yogurt1 cup. extra-virgin olive oil, divided5 Tbsp
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