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Instant Pot Cuban Black Beans (No Soak)

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Traditional Cuban Black Beans Recipe made conveniently and time-saving by using the Instant Pot. Go from dry beans to table in less than an hour, with this no soak recipe.

Instant Pot Cuban Black Beans

Cuban Black Beans

Black beans are a healthy addition to your diet which are high in fiber, protein, and folate (Resource). This recipe proves to be a flavorful main or side dish. Serve them in the traditional Cuban style, over white rice and garnished with chopped onions. Fresh Cuban bread and butter are a great accompaniment.

I also love the versatility of this recipe. Leftover beans are great in recipes like Black Bean Quesadillas or Black Bean Burritos. They can also be frozen to use at a later time. I like to freeze them in 1 cup portions. This amount can be used in any recipe that calls for a can of beans.

Using the Instant Pot is a great way to greatly speed up the process of cooking dry beans. Additionally, using the Instant Pot reduces the cleanup by allowing the sauteeing and pressure cooking, in the same pot. Enjoy this Instant Pot Cuban Black Beans recipe is a great and frugal option for a meatless meal.

Dry Beans

  • Pantry Staple – I like to use dry beans as they are so convenient to have around the house as a pantry staple. In most cases, I feel they are a healthier alternative to canned beans, which often are packed in cans containing BPA.
  • Cost Savings – Dry beans are one of the most frugal of healthy meal options. Canned beans are often 4 times the price of dry beans.
  • Avoid Unwanted Additives – By cooking your black beans from scratch, you can avoid any unwanted additives, ensure the quality of ingredients used, and control the amount of salt used.

Instant Pot for Convenience

  • Reduce Cleanup – One of my favorite features of the Instant Pot is using the Saute setting to cooks vegetables or brown meat before adding to a dish. By using the Instant Pot you are able to use the same pot that you use for the final dish.
  • Time-Saving – The Instant Pot greatly reduces cooking time. In the case of cooking dry beans, it also allows you to skip soaking the beans overnight, as is traditionally required.

Other Instant Pot Resources

Instant Pot Cuban Black Beans
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Instant Pot Cuban Black Beans

Traditional Cuban Black Bean Recipe made conveniently and time-saving by using the Instant Pot. Go from dry beans to table in less than an hour, with this no soak recipe.
Prep Time10 mins
Cook Time37 mins
Natural Release10 mins
Total Time57 mins
Course: Main Course
Cuisine: Cuban
Keyword: Vegan, Vegetarian
Servings: 4
Author: Patti from CooksRecipeCollection.com

Equipment

  • Instant Pot

Ingredients

  • 3 Spanish onions finely chopped
  • 1/4 cup olive oil extra virgin
  • 4 cloves garlic minced
  • 1 tablespoon oregano dried
  • 1 teaspoon cumin dried
  • 2 teaspoons salt
  • 1 teaspoons pepper
  • 1 pound black beans dry
  • 5 cups water
  • white rice cooked

Instructions

  • Finely chop onions, reserving 1/2 cup for garnish.
  • Set Instant Pot to Saute setting and saute onions in olive oil until light golden brown, about 10 minutes.
  • Add garlic, oregano, cumin, salt and pepper to the onions. Saute for another 2 minutes to bloom spices.
  • Add water and black beans to Instant Pot.
  • Press "Cancel" to stop the saute function on the Instant Pot. Then, set it to "Pressure Cook" at high temperature for 25 minutes. It will take about 10 minutes to come up to pressure.
  • Let sit to natural release for 10 minutes, then quick release.
  • Serve over white rice and garnish with reserved chopped onions.
Instant Pot Cuban Black Beans

20-Minute Italian Cookbook Review with Shiitake Mushroom, Pumpkin & Rosemary Risotto Recipe

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20 Min Italian Cookbook

20-Minute Italian Your Traditional Favorites, Faster, Easier and with a Modern Twist is a beautifully illustrated cookbook by Andrea Soranidis of The Petite Cook blog, released October 1, 2019.

This gorgeous cookbook is filled with 75 quick and easily made traditional Italian recipes you can enjoy for a quick weekday meal or any special occasion. Each recipe is accompanied by mouth-watering, full-page photographs to entice your taste buds, all made in 20 minutes or less.

There is something to satisfy everyone’s tastes, including vegetarian, gluten-free and dairy-free options.

20-Minute Italian Cookbook Chapters

Andrea has organized 75 mouth-watering recipes broken into the following chapters:

  • Quick & Easy Antipasti for All Occasions
  • Flashy Pasta & Risotto Dishes to Make on Repeat
  • Perfect Meat & Poultry Dishes in No Time
  • Exciting Fish & Seafood Mains in a Blink
  • Pulses & Grains Ready in Less than 20 Minutes
  • Speedy Nutritious Salads
  • Effortless Everyday Sides

About the Author

Andrea-Soranidis

Andrea Soranidis was born and raised in Sicily. She moved to the UK as a young adult and now splits her time between both London and a small town in Germany.

She has spent time traveling the world and developing her culinary style. She is a skilled and award-winning food and travel blogger at The Petite Cook. Her recipes have also been featured in national magazines and websites.

Shiitake Mushroom, Pumpkin & Rosemary Risotto Recipe

This recipe is reprinted with permission from 20-Minute Italian by Andrea Soranidis Page Street Publishing Co. 2019.

Shiitake Mushroom Pumpkin Rosemary Risotto
Photo credit: Andrea Soranidis
Shiitake Mushroom Pumpkin Rosemary Risotto
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Shiitake Mushroom Pumpkin Rosemary Risotto Recipe

In Northern Italy, risotto is considered a simple, everyday comfort food. For me, it’s something to prepare mostly on special occasions, or for a cozy dinner date with my better half. Among all the risotto recipes I’ve made over the years, this is probably my favorite. When pumpkin and mushroom season finally hits, I make this risotto on repeat! Any kind of mushrooms will work here; I like to use fresh shiitake mushrooms because they can be found easily at the market and vaguely remind me of delicious, hard-to-find, expensive Italian porcini mushrooms. A mix of wild and porcini mushrooms would work well too.
Cook Time20 mins
Total Time20 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Andrea Soranidis

Ingredients

  • 4 cups vegetable stock
  • 2 tbsp olive oil extra virgin
  • 1 shallot finely minced
  • 5 oz shiitake or wild mushrooms roughly chopped
  • 5 oz muscat or Hokkaido pumpkin flesh finely cubed
  • sea salt and freshly cracked black pepper
  • 10.5 oz vialone nano or carnoroli rice
  • 1/4 cup white wine good quality
  • 3 tbsp Parmesan cheese grated
  • 1 tbsp butter good quality

Instructions

  • Heat a small pan with the extra-virgin olive oil over medium-high heat. Add the shallot, mushrooms and pumpkin and sauté gently for about 5 minutes, stirring occasionally. Season with sea salt and black pepper.
  • In the meantime, heat a large pan over low heat. Add the rice and toast it for 2 to 3 minutes, or until it has turned translucent, stirring continuously with a wooden spoon to avoid burning it. Add the wine, turn up the heat to medium-high and allow it to evaporate. Return the heat to medium-low, then pour in one ladle of stock, and allow the rice to absorb it. Season with salt to taste.
  • Stir the sautéed vegetables into the pan with the risotto, and continue to cook, gradually adding in stock and whisking constantly with a whisk until the rice is soft but still has a bite, about 15 minutes.
  • Remove the risotto from the heat, add in the Parmesan cheese, butter and rosemary, then shake the pan vigorously to combine all the ingredients. The risotto should reach a smooth consistency.
  • Divide the risotto among plates, and serve it immediately.

Notes

Tip: I like this risotto less creamy than the classic risotto, but if you want it super gooey and rich, add an extra pat or two of butter. If you have a hard time finding muscat pumpkin, substitute with Hokkaido pumpkin.

Disclaimer

The 20-Minute Italian Your Traditional Favorites, Faster, Easier and with a Modern Twist cookbook was sent to me by Page Street Publishing Co. for review.  The opinions are my own. As an Amazon affiliate, I receive a small fee whenever you purchase products though links listed in this post. This will not affect the amount of the item. I only include links to products that would benefit my readers.

Cheesy Eggplant Casserole

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Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet

Easy Cheesy Eggplant Casserole combines the hominess of your favorite comfort food, while still adding veggies to your family’s diet. This casserole is so easy to make and your family and friends will love the cheesy goodness.

It is the perfect side dish for a family dinner, or take it to a pot luck or covered dish dinner to share with your friends. This is a family favorite around our house and we rarely have leftovers. I hope you enjoy this comforting casserole as much as we do.

Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet
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5 from 1 vote

Cheesy Eggplant Casserole

Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Servings: 8
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 3 medium eggplants peeled and cubed
  • 1 cup milk
  • 1/2 cup butter (1 stick)
  • 8 ounces cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1/2 cup panko bread crumbs

Instructions

  • Boil cubed eggplant for about 25 minutes. The eggplant will be tender, but not mushy.
  • While eggplant is boiling combine milk, butter and cheddar cheese in a saucepan. Cook over medium heat until cheese is almost completely melted.
  • Drain eggplant and spread evenly in a 2 quart casserole dish. Pour cheddar cheese sauce over eggplant.
  • Cover with shredded mozzarella cheese, and then sprinkle with panko bread crumbs.
  • Bake at 350 degrees for about 45 minutes until mozzarella cheese is melted and top is golden brown.

Recommended for this recipe:

Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet

Moussaka (Greek Eggplant Casserole)

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Moussaka - Greek Eggplant Casserole

I absolutely love Greek food and Moussaka is the perfect go-to comfort food. Moussaka is a Greek Eggplant Casserole that is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative. Since it does take a bit more time to prepare than most of my go-to dinner dishes, I don’t make it as often as I’d like, but thoroughly indulge when I do.

Moussaka - Greek Eggplant Casserole
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Moussaka (Greek Eggplant Casserole)

Moussaka is a Greek Eggplant Casserole, and perfect for comfort food. It is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative.
Prep Time1 hr 45 mins
Cook Time1 hr
Total Time2 hrs 45 mins
Course: Entree
Cuisine: Greek
Servings: 6
Author: Patti from CooksRecipeCollection.com

Ingredients

For Eggplant:

  • 3 medium eggplant
  • 3/4 cup olive oil extra virgin

For Meat Sauce (or Vegetarian Option):

  • 1/4 cup olive oil extra virgin
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 1 1/2 pounds ground lamb or beef (or 1 package frozen soy crumbles)
  • 3 tomatoes chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano (or 2 tsp fresh oregano)
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • 1/2 cup dry red wine
  • salt and pepper to taste

For Bechamel Sauce:

  • 4 tbsp butter
  • 6 tbsp flour
  • 2 cups milk
  • 1/8 tsp ground nutmeg
  • 2/3 cup Parmesan cheese freshly grated
  • 1 tsp salt
  • white pepper to taste

For Moussaka Assembly:

  • 1 cup Parmesan cheese

Instructions

  • Preheat oven to 450 degrees.
  • Peel and slice eggplant into 1/2 inch slices. Brush both sides of the eggplant slices with olive oil, and bake in a single layer for 10 minutes on each side. They will be golden browned. Set aside to cool. Reduce oven temperature to 350 degrees.
  • For meat sauce, heat the oil in a large saute pan over medium heat. Add onion and garlic cook about 15 minutes or until translucent; add and ground meat (or Frozen Soy Crumbles) to the pan and cook for an additional 15 minutes, or until the meat is browned or the Soy Crumbles have thawn completely. Add the remaining meat sauce ingredients, and cook for about 20 minutes, or until moisture has evaporated. Set this mixture aside.
  • For Bechamel sauce, melt butter under low heat in a medium saute pan, add flour and cook for about 1 - 2 minutes. This will be a white sauce, so don't allow it to brown at this point. Slowly whisk in milk. Continue stiring until mixture is thickened and smooth, about an additional 15 minutes. Remove from heat and add 2 tablespoons of the Parmesan cheese. Set sauce aside.
  • To assemble moussaka, place one layer of eggplant slices on bottom of a 13 x 9 inch baking dish, overlapping slices. Spread the eggplant with 1/3 of the meat sauce, then sprinkle with 1/3 cup Parmesan cheese. Add two more layers of eggplant, meat sauce, and cheese. Cover the layers with the Bechamel sauce, and sprinkle with the remaining Parmesan cheese.
  • Bake Moussake for about 1 hour, or until mixture is bubbly and golden browned on top. Let sit for about 20 minutes after removing from oven, cut and serve.

Recommended for this recipe:

Moussaka (Greek Eggplant Casserole) is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative.

Roasted Beet Salad with Goat Cheese and Citrus Dressing

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Roasted Beet Salad with Goat Cheese and Citrus Dressing

I discovered how much I enjoyed the combination of beets and goat cheese during my last visit to The EPCOT International Food and Wine Festival last year. While that experience inspired this salad recipe, I knew it could be better. Using roasted beets rather than marinated beets turned out to be the primary recipe modification I was looking for, and this Roasted Beet Salad with Goat Cheese and Citrus Dressing was born.

I absolutely love this combination of roasted beets, goat cheese and walnuts. Not only are they so colorful together and healthy, but also very quick and easy to prepare. I roast the beets ahead of time and keep them in the refrigerator until I’m ready to prepare my salad. By doing this on a regular basis, I find myself adding them to my lunch salads quite frequently also. Beets, so pretty on the plate and healthy too. Quite a win-win, don’t you think?

 

Roasted Beet Salad with Goat Cheese and Citrus Dressing - A colorful and healthy beginning to your lunch or evening meal.
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Roasted Beet Salad with Goat Cheese

Roasted Beet Salad with Goat Cheese and Citrus Dressing - A colorful and healthy beginning to your lunch or evening meal.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Salad
Cuisine: American
Servings: 2
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 bunch of beets
  • 2 ounces goat cheese
  • 1/4 cup walnuts chopped
  • 1 head romaine lettuce chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon Dijon or brown mustard
  • 1/2 teaspoon honey

Instructions

Roast Beets:

  • Wash the beets and trim off greens and roots
  • Wrap each beet in a piece of aluminum foil
  • Place foil packets on cookie sheet and bake at 350 degrees for 1 hour, or until a fork is easily inserted
  • Once beets are cool enough to handle, peel (they are very easy to peel after cooked) and cut into 1/2 inch pieces. Set aside.

Citrus Dressing

  • Combine olive oil, lemon juice, mustard and honey.
  • Whisk until well combined

Assemble Salad

  • Place 1 cup of chopped romaine lettuce in each bowl/plate
  • Add a small amount of dressing to the lettuce and toss gently
  • Top each salad with half the roasted beats, goat cheese and walnuts.
  • Serve and enjoy!

Notes

When peeling and cutting up the beets, I place a piece of parchment paper over the cutting board to prevent staining.

 

 

Roasted Beet Salad with Goat Cheese and Citrus Dressing

 

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Double Chocolate Brownies with Praline Topping

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This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Double Chocolate Brownies with Praline Topping

 

Is chocolate your weakness? Maybe you need an easy and delicious desert to take to a get together with family or friends. These chocolate brownies are the definition of extra chocolaty goodness, containing both cocoa powder and chocolate chips (I prefer to use dark chocolate chips). They are then taken to the next level with the addition of a melt in your mouth praline topping.

I’ve been making chocolate brownies with praline topping for over 30 years and they are still my favorite. They bring back memories of making them for my family as a young teenager. It still surprises me how a recipe from your youth can bring back so many good memories and comfort!

 

Double Chocolate Brownies with Praline Topping
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Double Chocolate Brownies with Praline Topping

These double chocolate brownies are taken to the even the next level of goodness, by adding a melt in your mouth praline topping.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Patti from CooksRecipeCollection.com

Ingredients

Brownies

  • 3/4 cup butter softened
  • 1 1/2 cups sugar
  • 3 eggs lightly beaten
  • 3/4 cup cocoa powder
  • 3/4 cup flour
  • 3/4 cup chocolate chips (I prefer dark chocolate chips)
  • 3/4 cup pecans chopped

Praline Topping

  • 1/2 cup brown sugar
  • 3/4 cup pecans chopped
  • 2 tablespoons butter melted

Instructions

  • Preheat oven to 325 degrees.
  • Lightly prepare a 9" x 12" baking dish with cooking spray or butter, set aside.
  • In a large bowl, beat butter and sugar, then add eggs and stir until well combined.
  • Add cocoa powder and flour and mix to combine well.
  • Fold in chocolate tips and pecans.
  • Spread batter evenly into prepared baking dish.
  • To make praline topping, combine brown sugar, pecans and melted butter in a small bowl.
  • Stir ingredients until well combined.
  • Sprinkle praline topping evenly over brownie batter.
  • Bake for 30 minutes.
  • Allow to cool in baking dish.
  • Cut into 2 inch bars.

Double Chocolate Brownies with Praline Topping: These double chocolate brownies are taken to the even the next level of goodness, by adding a melt in your mouth praline topping.

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Caprese Sandwiches

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Caprese sandwiches make the perfect quick and light lunch or dinner entrée. Give them a try on a warm summer day with your favorite wine.

 

Caprese sandwiches make the perfect quick and light lunch or dinner entrée. The freshness of the tomatoes, fresh mozzarella cheese with the perfect touch of basil pesto make the perfect combination on a warm day or evening. Give them a try on a warm summer day with your favorite wine.

My husband and I enjoyed our first Caprese sandwiches at the Viansa Winery in Sonoma, CA. Viansa has beautiful grounds and Italian styled buildings. Each time I make these, we always think of the day we spent at Viansa at a small table outside overlooking the vineyard and enjoying amazing wine with our Caprese sandwiches.

 

Caprese Sandwiches
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5 from 5 votes

Caprese Sandwiches

Caprese sandwiches make the perfect quick and light lunch or dinner entrée. Give them a try on a warm summer day with your favorite wine.
Prep Time10 mins
Total Time10 mins
Course: Sandwiches
Cuisine: Italian
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 loaf Ciabatta bread
  • 7 ounces fresh basil pesto sauce (or 3/4 cup homemade basil pesto sauce)
  • 1 pound fresh mozzarella cheese sliced
  • 3 tomatoes sliced

Instructions

  • Cut the Ciabatta bread in half, to create a top and bottom.
  • Spread fresh basil pesto sauce on inside of both bread halves.
  • Lay slices of fresh mozzarella cheese on evenly on bottom half of bread.
  • Lay tomato slices evenly on top of mozzarella slices.
  • Close top and bottom of Ciabatta bread and slice into individual portions.
  • Garnish with fresh basil and serve.

Caprese sandwiches make the perfect quick and light lunch or dinner entrée. Give them a try on a warm summer day with your favorite wine.

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Spinach and Ricotta Crepes

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These Spinach and Ricotta Crepes are rich, savory and an elegant dinner entree for any special occasion.

Spinach and Ricotta Crepes

These Spinach and Ricotta Crepes are another great savory crepe recipe option. I love the ease of this recipe. It does take some time to cook the crepes and spinach and then assemble them.

To allow for more time with family and friends, they can be made ahead of time and baked right before you are ready to serve them. This allows you to put together an elegant dinner in just 10-15 minutes.

Recommended for this recipe:

Try these other Crepe Recipes:

Spinach and Ricotta Crepes
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Spinach and Ricotta Crepes

These Spinach and Ricotta Crepes are rich, savory and an elegant dinner entree for any special occasion.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Entree
Cuisine: French
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 8 8 inch crepes like our Classic French Crepes
  • 2 pounds fresh spinach
  • 15 ounces ricotta cheese
  • 1/2 cup feta cheese crumbled
  • 1 egg lightly beaten
  • 1/2 teaspoon nutmeg freshly grated
  • salt and freshly ground pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons Parmesan cheese

Instructions

  • Preheat oven to 350 degrees.
  • Cook spinach over medium heat until slightly limp. You may need to do this in batches depending on the size of your pan.
  • Drain the spinach and press out any excess liquid, then chop finely and set aside.
  • In a medium bowl, combine cheeses, egg, nutmeg, salt and pepper.
  • Stir spinach into cheese mixture to combine.
  • Spoon 1/8 of spinach and cheese mixture (about 1/2 cup) into each crepe and roll up.
  • Place in a greased 9 x 13 inch baking dish.
  • Brush the tops of the crepes with olive oil and sprinkle with Parmesan cheese.
  • Bake for about 10 minutes, or until starting to brown and heated through.

Notes

If you are preparing ahead of time and keeping in the refrigerator, increase the cooking time to 15 minutes.

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Spinach and Ricotta Crepes

Classic French Crepes

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Classic French Crepes made with only 3 ingredients, quick and easy. This versatile recipe can be made sweet or savory.

Classic French Crepes

My mom taught me this Classic French Crepe recipe. She was given this recipe from a French friend when she was in her 20’s, so I believe it’s quite authentic too. While growing up she frequently served these as dessert with an orange sauce topping the crepes. It was an alcohol free (and in my opinion better tasting) version of Crepe Suzette than I’ve had in any restaurant.

I’ve also enjoyed turning these Classic French Crepes into a savory entree, as well as a dessert. By filling these crepes with cheese, meat and vegetables; you will have a savory dinner entree that will satisfy any taste preference. Try my Four Cheese Crepes or Spinach and Ricotta Crepes for some savory dinner crepe options.

Recommended for this recipe:

Try these other Crepe Recipes:

Classic French Crepes
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Classic French Crepes

Easy Classic French Crepes made with only 3 ingredients. This versatile recipe can be made sweet or savory.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert or Entree
Cuisine: French
Servings: 12
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 1/2 cups eggs
  • 1 1/2 cups milk
  • 1 1/2 cups all purpose flour

Instructions

  • Heat 10″ skillet to medium heat and spray with non-stick cooking spray (I prefer organic olive oil spray).
  • Mix all ingredients in a blender until well combined.
  • Pour batter into heated skillet (a little less than 1/2 cup), swirl to coat bottom of pan evenly.
  • Cook until bottom starts to turn light brown. At this point, the top will look dry, but not cooked.
  • Flip crepe and cook on the other side until lightly browned also.
  • Cook remaining batter in the same manner.
  • Fill with your choice of filling and top with your favorite topping.

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Classic French Crepes

Healthy Lentil Soup

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This lentil soup is easy to make. It’s also light and tasty enough for warm weather, while still hardy enough to be comforting in the winter months!

Healthy Lentil Soup Recipe

This healthy lentil soup is easy to make. It’s also light and tasty enough for warm weather, while still hardy enough to be comforting in the winter months!

You will enjoy this easy to make lentil soup throughout the year. It is so easy to sauté some fresh vegetables, then simmer with lentils, broth (I prefer homemade) and a can of tomatoes. This makes up a very healthy and inexpensive meal or appetizer before a special meal.

Try these other Soup Recipes:

Recommended for this recipe:

Healthy Lentil Soup
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Healthy Lentil Soup

This lentil soup is easy to make. It’s also light and tasty enough for warm weather, while still hardy enough to be comforting in the winter months!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 3 tablespoons olive oil
  • 1 stalk celery diced
  • 1 carrot diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 6 cups chicken broth (or vegetable broth for a vegetarian and alternative)
  • 1 15 ounce can diced tomatoes undrained
  • 1 1/2 cups lentils rinsed
  • 2 bay leaves
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
  • 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano, chopped)
  • salt and freshly ground pepper to taste
  • 2 cups spinach leaves loosely packed

Instructions

  • Heat olive oil in the bottom of a stock pot.
  • Add celery, carrot, onion and garlic to pot. Saute until vegetables are softened, but not browned (about 10 minutes).
  • Add broth, tomatoes and lentils and bring to a simmer. Reduce heat to low and simmer until lentils are soft (about 15 minutes).
  • Season with salt and pepper to taste.
  • Stir in spinach, until wilted (about 2-3 minutes).

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Healthy Lentil Soup