Spinach-Lentil Soup with Saffron & Manchego | Rumi Spice

Spinach-Lentil Soup with Saffron & Manchego

  • 3 Tbsp extra virgin olive oil
  • 2 large shallots – skinned, quartered, finely sliced
  • 1/2 cup dry white wine
  • 4 large garlic cloves – finely chopped
  • 1 tsp Rumi Saffron – gently pounded in a mortar
  • 1 – 15 oz can peeled plum tomatoes – puréed in the food processor
  • 1/2 cup green lentils
  • 3 cups vegetable stock
  • 2 cups water
  • sea salt
  • black pepper
  • 6 oz baby spinach
  • 1 tsp aged sherry vinegar
  • freshly grated manchego cheese
  1. Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and shallots and sauté for 2 minutes until softened. 
  2. Add the wine, garlic and saffron and simmer until the wine has evaporated and looks syrupy, about 2 to 3 minutes.
  3. Add the puréed tomatoes, lentils, stock, water, salt and pepper. Stir well and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 to 30 minutes until the lentils are tender.
  4. Uncover the pot, raise heat to medium and add the spinach leaves. Simmer uncovered for 1 to 2 minutes only, until spinach is wilted. Remove from heat, add the vinegar and stir well. Taste and adjust the seasoning if needed.
  5. Ladle the soup in bowls. Sprinkle with the grated cheese, drizzle with the extra virgin olive oil, and serve immediately.

*Recipe and photo by Food & Style

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  • Hi Pamela! Monterey Jack cheese is a great substitute for manchego and will give you a similar flavor and melt within this recipe!

  • This looks amazing. I live in Japan where manchego cheese is not easily available if at all. I will look for it but I wonder what would be a good substitute?


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