Spinach Lentil Soup with GF Croutons

First, Happy Black History Month to you all! I am excited about 2010 and the things this month of February can bring for us all.

JCB and I started this blog on January 1, 2010 as a part of Fun-A-Day. Fun-A-Day is a subsidiary of the Artclash collective which asks participants to “create [their] own project and produce one piece of artwork each day for the entire month of January.” JCB and I decided that cooking and writing about food would be our art. We have both experienced a renewed love of the art of cooking. It seems you all also dig this concept pretty heave. In 31 days, we have had nearly 2,000 visitors to Cooktivism. Thank you all for your support. We truly appreciate you all.

Okay, enough of the mushy crap. On to the food.

This recipe was inspired by a vegan wrap I saw at my co-op during my weekly volunteer shift. It was a lentil, spinach, onion concoction in a whole wheat wrap. I thought to myself, “Self, you have spinach, lentils and onions. Let’s do this.” Then I got home and all I had was corn wraps and those aren’t nearly as pliable as wraps with gluten. I cooked everything and then gave my blender the side eye. It had been failing me lately. It managed to pull through to blend the spinach, lentils and onions, but it is hereby dead to me. *hock spit*

Super green
1 cup of green lentils soaked for an hour
1 medium onion
1 bag or bunch of spinach rinsed and ready to rock
Sea Salt

You will also need
2 slices of gluten free (or gluten filled) bread
3 cloves of garlic roasted
Vegan margarine

The Soup
Salt three cups of water and bring to a boil. Toss in lentils and cook for 15 minutes or until all water is absorbed. TIP: The longer you soak the lentils, the shorter the cooking time.

While the lentils are doing their thing, spray a skillet with EVOO or drizzle some on the bottom. When the oil is warm, drop the onions and a bit of sea salt in and cook until they are slightly browning and they are soft. When they are golden brown, remove from pan and place aside. Re-oil the skillet and place back on the stove. Drop in the spinach in handfuls and cook until it is wilted and bright green. Remember to also salt the spinach. Remove from pan and set aside.

Blend lentils, onions, and spinach in a blender. If your blender forgot its purpose in life like mine did, you’ll have to periodically stir the mixture to get it to blend. If you have a real blender, this part should take all of 2 minutes.

The Croutons / Garlic Bread

I use Food for Life Gluten Free Brown Rice Bread. It is sold at Trader Joe’s and it’s one of the best gluten-free breads I have tried. For the croutons, take two slices of bread and slather with margarine and garlic you’ve roasted. (To roast garlic, throw it in the toaster oven in the skin for about 10 minutes. Turn after 5 minutes.) Toss bread back in the toaster oven on bake at 350 degrees. When they are golden brown, pull them out of the oven and one slice into cubes and the other into strips for dipping.

At this point, the soup is ready to go. Top soup with croutons and enjoy with garlic bread strips.

One Comment Add yours

  1. Katie Mulligan says:

    ooooh…ahhh. I’ve been looking for a tasty lentil soup recipe. Thanks!

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