Table of Contents
Spinach-Lentil Soup with Saffron & Manchego
Spinach-Lentil Soup with Saffron & Manchego
Rumi Spice
Ingredients
- 3 Tbsp extra virgin olive oil
- 2 large shallots, thinly sliced
- 1/2 cup dry white wine
- 4 large garlic cloves, minced
- 1 tsp Rumi Saffron, crushed
- 1 (15-ounce) can whole-peeled plum tomatoes, puréed in the food processor
- 1/2 cup green lentils
- 3 cups vegetable stock
- 2 cups water
- kosher salt and freshly-ground black pepper
- 6 oz. baby spinach
- 1 tsp aged sherry vinegar
- freshly grated manchego cheese
Directions
- Heat a large, heavy-bottomed soup pot over medium-high heat. Add the olive oil and shallots and sauté for 2 minutes until softened.
- Add the wine, garlic and saffron and simmer until the wine has evaporated and looks syrupy, about 2 to 3 minutes.
- Add the puréed tomatoes, lentils, stock, water, salt and pepper. Stir well and bring to a boil.
- Reduce the heat to medium-low, cover and simmer for about 20-30 minutes, until the lentils are tender.
- Uncover the pot, increase the heat to medium and add the spinach leaves. Simmer uncovered for just 1-2 minutes only, until the spinach is just wilted.
- Remove from the heat and stir in the vinegar until well combined. Season to taste with salt and pepper.
- Ladle the soup into bowls. Sprinkle with the grated manchego cheese, drizzle with the extra virgin olive oil, and serve warm.
