Yields: 4 servings
Total Time: 1 hr 10 mins
ingredients:
- 2 tbsp. pine nuts
- 1/2 c. finely grated Parmesan
- 2 tbsp. olive oil
- 5 large shallots (2 to 3 cups)
- 6 large cloves garlic, smashed
- Kosher salt and pepper
- 5 c. vegetable broth (homemade or low-sodium store-bought)
- 1/3 c. red lentils
- 1 1/2 tsp. freshly grated nutmeg
directions:
- Prepare the Parmesan Crisps:
- Heat a medium nonstick skillet on medium.
- Add pine nuts and cook, tossing, until toasted, 2 to 3 min; transfer to a small bowl.
- Sprinkle Parmesan in a 7- to 8-inch round on the skillet, sprinkle with the toasted pine nuts, and cook until golden brown, about 5 minutes.
- Remove from heat and let it cook until slightly crisp, 45 sec to 1 min. Pry up the edges and transfer to a plate to cool completely, then break into shards.
2. Start the Soup:
- Heat oil in a medium saucepan on medium-low.
- Add shallots, garlic, and 1 tsp salt, and cook, stirring occasionally, until they begin to soften, roughly 6 min.
- Stir in broth, lentils, and 1/2 tsp pepper, then bring to a boil.
- Reduce heat and gently simmer, covered, until lentils are just tender, about 15 to 20 min.
3. Blend the Soup:
- Return to a boil, stir in nutmeg and half of the spinach, and return to a boil.
- Stir in the remaining spinach and parsley leaves, then immediately blend in batches until smooth.
4. Serve:
- If planning for future use, cool the soup over an ice bath.
- Serve the soup with Parmesan crisps sprinkled on top.
Nutritional Information (per serving):
- Calories: 337
- Fat: 12.5 g (Saturated: 2.5 g)
- Cholesterol: 8 mg
- Sodium: 1,026 mg
- Carbohydrates: 36 g
- Fiber: 8 g
- Sugar: 8.5 g (0 g added sugar)
- Protein: 25 g
Enjoy this delightful and wholesome soup that’s sure to keep you full and satisfied!
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