large bunches spinach (about 14 oz), thick stems removed (10 to 12 cups)
11/2c.
flat-leaf parsley leaves
Directions
Step 1Heat 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 skillet, sprinkle with pine nuts and cook until golden brown, about 5 min. Remove from heat and let cook until slightly crisp, 45 seconds to 1 min. Pry up edges and transfer to a plate to cool completely, then break into shards.
Step 2Heat oil in a medium saucepan on medium-low. Add shallots, garlic, and 1 tsp salt and cook, stirring occasionally, until beginning to soften, 6 min. Stir in broth, lentils, and ½ tsp pepper and bring to a boil. Reduce heat and gently simmer, covered, stirring occasionally, until lentils are just tender, 15 to 20 min.
Step 3Return to a boil, stir in nutmeg and half of spinach, and return to a boil. Stir in remaining spinach and parsley leaves, then immediately blend in batches until smooth.
Step 4Cool any soup for future use over an ice bath. Serve soup with Parmesan crisps sprinkled on top.
Per serving: 337 cal, 12.5 g fat (2.5 g sat), 25 g protein, 1,026 mg sodium, 36 g carb, 8.5 g sugars (0 g added sugars), 8 g fiber
An immersion blender is your BFF when it comes to the pureeing process. No need to transfer messy batches to a regular blender—simply stick the wand into your pot, press the button, and watch smooth soups come together in minutes. Our kitchen MVP for ease of use (and a treasure trove of attachments that make it a great multitasker): Braun'sMultiQuick 9 Hand Blender.
This article originally appeared in the March 2023 issue of Women's Health
Becca Miller (she/her) has been working in the Good Housekeeping Test Kitchen since 2018, where she researches and writes about tasty recipes, food trends and top cooking tools. She graduated from NYU with a liberal arts degree focusing on creative writing. She makes killer scrambled eggs, enjoys a glass of un-oaked chardonnay and takes pride in her love of reality television.
Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and beautiful really lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, of course, dreaming of what to cook up with the harvest!
