Stir the lentils to prevent them from sticking together. Reduce the heat to low, cover the pot, and simmer for 30 minutes. This soup is very easy to make and customizable. It does not store any personal data. Cut the butternut squash into quarters lengthways, scoop out the seeds, brush with a little of the oil and bake in the oven for 25 minutes. If storing leftovers in the refrigerator, soup will get even thicker. Sonila was born in Albania, her heritage inspires her Mediterranean recipes while that of her husband the Latin ones. Copyright 2022 MediterraneanLatinLoveAffair. It can be a full meal or served as a starter. Step 5: Add the rinsed and drained lentil beans to the crock pot. Pour in the red lentils and vegetable broth and stir together. Meanwhile, heat the bacon in a large saucepan or dutch oven over medium heat. You can use hulled red lentils that cook easier than other lentils. Disclosure & Privacy Policy. To make the soup creamy mash the cooked squash with a spoon up against the side of the pot. Cook until its soft and translucent. No, lentils do not need to be soaked like beans do, which saves a lot of time. Keep frozen for up to 3 months. Instructions. Just add all the ingredients expect the chicken broth and water to the ziploc bag and toss it in your freezer. Southwest Ground Beef and Sweet Potato Skillet, Grilled Chicken and Asparagus Pesto Pasta, Southwest Sweet Potato, Black Bean and Rice Skillet, Roasted Butternut Squash and Pumpkin Soup. Add the squash, rosemary, thyme, bay leaves, lentils, and vegetable broth powder and water (or vegetable broth) to the pot. This website uses cookies to improve your experience while you navigate through the website. Required fields are marked *. Enjoy! When the soup is ready, puree it with a hand blender until smooth. Celery Soups usually have an aromatic vegetable base, giving them essential flavor and texture. 3. Add 1 cup of water at this point. Rice, Lentil, and Butternut Squash Soup Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes 4.67 from 24 votes Ingredients Metric - American 1 tablespoon olive oil 1 medium yellow onion diced (~100 grams) 500 grams one small butternut squash cut into 3 cm (1 inch) pieces 3 cloves garlic minced 1 teaspoon cumin Butternut squash is not a typical ingredient in the traditional recipes, but I feel like it adds such a nice flavor and compliments the red lentils really well. I am pretty sure some of you do a much better job at garnishing that I do!! Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. 1'' thick slices, remove the seeds and place on top of a large baking sheet lined with parchment paper. Enjoy. In a large pot, heat the olive oil over medium-high heat. I have many wholesome and hearty soup recipes ranging from roasted tomato basil soup to instantThai butternut squash soup in it, which are simple and easy to make. ), Put all of the ingredients except the spinach into your. Once the soup boils, start adding cumin, crushed red pepper, salt & pepper. Log in, I Love My Instant Pot Anti-Inflammatory Recipes, Because I Cant Sleep with Two People at the Same Time . Your email address will not be published. Get recipes & exclusive content via email: You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive. To Freeze: Let the soup cool then transfer to a freezer-safe container. It brings out a depth of flavor that is usually missing in the classic butternut squash soup, giving it an earthy and caramelized flavor. Cut squash in half lengthwise and scoop out seeds. Your email address will not be published. The nutritional information provided above is approximate. Slice the butternut squash widthways into approx. Also, add the juice of half lemon. Place sliced onions and cubes of squash in a large bowl. Add 1/2 a cup of water and cook until the squash and carrots are fork-tender. Add the olive oil and seasonings, tossing gently to coat. For regular blender, blend in batches and wait for soup to cool down a bit (don't blend boiling liquids). Pour in soup bowls. Otherwise, use a regular blender. Next add in garlic, ginger and onion. Serve with bread or salad for a full meal or as a starter for a big dinner. This butternut squash, kale, and lentil soup is great for meal prep. Bring the mixture to a simmer and cover. All the modification that you did to the recipe sounds so good, bet it tasted great! Roast vegetables, stirring about half-way . Place lid on and make sure vent is set to "sealed". Also, butternut squash can be replaced with potatoes. Now, what more can I ask in a bowl of soup? Honestly, yogurt is always part of the meal, thats how I grew up. Please Sign Up for our weekly Newsletter for recipes and more:). Cumin powder The earthy aromatic spice is included in the soup, for it provides citrusy notes for this hearty soup. This comforting soup is a medley of butternut, lentil, and carrot, where the lentils pair beautifully with the creamy and starchy textured butternut squash, making them rich and delicious.. Stir everything together and saut for another minute. 1. Reduce heat to medium and cook 15-20 minutes. Cook the onion in a little olive oil or vegetable broth for about 5 minutes, or until translucent. Add cubed butternut squash, carrots chopped into cubes, celery, garlic cloves, bay leaves, and black peppercorns to this dish. Add the sage and squash and cook for a few minutes more, stirring. Set it aside. Serve warm. If you dont have butternut squash, add more carrots as well as some celery. See below some of my soup recipes!!! Reduce the heat, cover and simmer until halfway cooked, 20 minutes. Use an immersion blender to blend the veggies+lentil mix until smooth and creamy. If soups are your ultimate bowl of indulgence, as it is for me, then you really should take a peek into my soup and salad category. Cream Non-vegans can substitute coconut cream with regular cream to garnish this roasted butternut squash and lentil soup. Cook over medium-low heat with lid on for 2-3 minutes until onion begins to soften. Add the coconut oil and allow to melt (but don't overheat it) Add the diced butternut, celery, carrot and onion to the soup pot and season with salt and pepper. Garnish The roasted butternut squash and lentil soup can be topped with toasted pumpkin seeds, sunflower seeds, and a drizzle of coconut milk and butter. Cook until the veggies are soft - about 5 minutes. Serve the soup topped with chopped smoked almonds, cilantro, a drizzle of Greek yogurt and an extra sprinkle of smoked paprika. Add coconut milk and stir to combine. Bring to a boil, then lower heat to medium-low. Slice the butternut squash into 1 inch wide chunks, set aside. Mediterranean Red Lentils Soup, Red Lentils Soup, Red Lentils Soup with Butternut Squash. Use a potato . Add the butternut squash and cook for 2-3 minutes more. The Greek version of the soup has oregano and rosemary as main herbs. Add the kale and cook 7 minutes longer until the kale is tender. The cookie is used to store the user consent for the cookies in the category "Performance". This colorful soup, made with healthy ingredients, tastes delicious. Microwaving will soften the skin and make it easy to peel. Add onion, carrots, garlic and thyme. Add in the butternut squash and a good pinch of salt and saute for another 3-4 minutes. Add the kale and cook 7 minutes longer until the kale is tender. Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until . Bring to a boil, then turn down the heat and simmer for about 25 minutes until the squash and lentils are soft. Furthermore, they have anti-oxidant and anti-microbial properties, which gives more reason to add them. Add broth, water, and butternut squash and season with salt and pepper. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Method Heat half the oil over a medium heat in a large, heavy-based saucepan. Thaw the soup overnight in the refrigerator and reheat in the microwave or on the stove. Never blend food that was just boiling. This cookie is set by GDPR Cookie Consent plugin. Assemble the Butternut Squash Dish. Black Pepper It comes with piney and citrusy notes apart from heat which is excellent for improving the flavor of soups. Then add cubed butternut squash and stir often so onion doesn't stick. In a large soup pot over medium-low heat saut onions in coconut oil until translucent. Add tomato paste, lentils and chicken broth. Using a spoon, remove seeds from the squash. If the pot dries out, add a few more splashes of broth. Take out and use peeler to peel off all of the skin. Pour in vegetable stock and season with spices. So when warming it up, add some water and stir frequently. Add the blended soup back to the Crock-Pot with the unblended portion and mix together. Author: Camilla Sanderson. On top of it, the soupy goodness is a low-sugar and low-fat fare while being dairy-free, vegan, protein-packed, nut-free, egg-free, and gluten-free. cup (s), chopped Instructions Combine squash, carrots, broth, lentils, onion, vinegar, salt, pepper, and bay leaf in 5- or 6-quart slow cooker. Cook the veggies for another 5 minutes., This allows the veggies to blend beautifully with lentils and vegetable stock. Meanwhile, in a large dutch oven add rinsed lentils, curry powder, garlic cloves and stock. I love red lentils as they are perfect for soups, great consistency and taste plus they cook fast!! Once the liquid has come to a boil, reduce the heat . Add squash, lentils, tomato and salt; cook, stirring, for 1 minute. Add 1 cup of water at this point. Add the ginger, curry, and turmeric, and mix the spices in. Cover and simmer the soup for 10 minutes. Ingredients 2 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, crushed tsp hot chilli powder 1 tbsp ras el hanout 1 butternut squash, peeled and cut into 2cm pieces 100g red lentils 1l hot vegetable stock 1 small bunch coriander, leaves chopped, plus extra to serve dukkah (see tip) and . Add in the chopped spinach and stir until it is wilted. The deliciously comforting soup always appears on our menu as it is packed with a plethora of essential nutrients while being tasty. Increase heat to medium-high, stir well and bring to a boil. Total Time 50 mins. Add butternut squash. For extra spiciness you can add a bit of cayenne pepper or add chili flakes along with paprika. After that, turn the Instant pot on; turn the Instant Pot to Saute mode. Once it displays hot, add oil to the insert. I love olive oil and lemon juice as garnishes, they really elevate the flavor of this soup. You can double the recipe and make a big batch of the soup. Mix everything well, let cook in medium heat. Modify the veggies Feel free to add or subtract veggies as per taste for more nutrition and texture. Butternut squash If you are unable to get good butternut squash, you can substitute it with acorn squash, buttercup squash, Hubbard squash, or any winter squash. I did a slight modifications but the same flavour profile . Stir to coat onions, cook for 30 to 45 seconds, stirring constantly. Step 5. Heat olive oil in aheavy-bottomed wide pan. Remove heat, and stir in spinach and lemon juice. Reduce the heat, cover and simmer until halfway cooked, 20 minutes. Add garlic and cook briefly until fragrant, 30 seconds. Rinse the lentils under cold water and keep them aside in a bowl. Add all spices, broth, water, and lentils. Cover and bring to a boil over high heat. Transfer the roasted squash flesh to a stand blender. Onion provides a distinctive flavor and texture to soups. Lentils Instead of red lentils, you can use any lentils of your choice, but the texture and cooking time may vary. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Store the leftover soup in the freezer-safe jar, and the lentil soup stays well for up to 3 months in the freezer. Mix it well. I have no oven here . Serve hot! Yes, its best to peel butternut squash before cooking since the skin can be very tough. If you have an immersion blender use it directly on the pot. Bring to a boil. Stir in cilantro and mint just. Add the garlic, uncooked lentils and all spices and stir . No worries at all. Add the chopped onions, and saute until translucent, about 5-7 minutes. Add chicken broth and tomatoes. Place the butternut squash in the microwave for 3.5 minutes. Now heat a large skillet and add olive oil. The results will be creamy, amazing soup both times:). Add the butternut and cook until tender, about 15 minutes more. Put the squash in a roasting tin, drizzle with the olive oil, season and toss with the cumin. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Bring back to a boil. Ingredients: 400 ml Vegetable Stock 150 g Butternut Squash peeled and Diced 2 Medium Onions finely diced 3 Carrots peeled and diced 3/4 teaspoon Salt 1/2 teaspoon White Pepper 1 tablespoon Olive Oil 1 Green Chilli finely sliced (optional) Heat the oil in a large, heavy-bottomed soup pot. Butternut Squash The nutty and sweet butternut squash is the building block of the soup. Follow instructions for specific blender you own. Finally, complete the butternut squash and lentil soup with a drizzle of coconut cream and chopped green onions. Saute until the onion is translucent and the . Mix it well. Required fields are marked *. Then blend in batches. Once boiling, reduce to a simmer, then cook for another 30 minutes, stirring occasionally. Then there are different variations across the Mediterranean. Pour in the broth and onion mixture and season with salt, pepper, and red wine vinegar. This red lentils soup with butternut squash is the perfect creamy & comforting soup to come home to after a busy day!! As an Amazon affiliate, I earn from qualifying purchases. Sautee the carrots and onions in olive oil in a frying pan over medium heat on the. Therefore, adding carrots to winter soups is an excellent idea to make them more nutritious. Heat oil in a large pot over medium-high heat. Give it a good stir. Red Lentils Lentils add creaminess to the squash and lentil soup. Step 4. Serving size: 1 3/4 cups Roast for 25-30 minutes or until golden. Scoop half the squash from the tin and put in a pan. olive oil (add more for garnish in each plate). We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Mix to combine. Both are great, just use what you have. It's so easy to make - perfect for a cold winter's day. Cook the 1 cup of red lentils according to the packaging. On top, it gives a vibrant color. lentil soup, lentil soup with butternut, vegan lentil soup, vegetarian lentil soup. Heat the oil in a pan over a low to medium heat. Necessary cookies are absolutely essential for the website to function properly. Add the baked vegetables and cook for additional 5 minutes. Finally, complete the butternut squash and lentil soup with a drizzle of coconut cream, chopped green onions, and pomegranate seeds. Then I add dried lentils, broth, salt and pepper and let it cook for . Add in butternut squash, carrots, lentils, broth, and Herbes de Provence. Garlic Another great addition to the soup is garlic. Add the herbes de Provence, salt, pepper, and cumin, mix and saute for another minute, stirring until the veggies are coated in the spice. How To Make Butternut Squash + Red Lentil Soup Saute: Saute the onions until tender, about 5 minutes. Your email address will not be published. Add cubed squash and red lentils and stir to coat. off. Also, add the juice of half lemon. Squeeze half lemon and slice the other half. Lemon It is added at the end to brighten the soups flavor with its slightly acid flavor, which balances all the other flavors in it. Time to add cooked lentils to the veggies. Cover and let simmer for 15 to 20 minutes or until the liquid has completely absorbed. Blend with the center cap removed (to allow the steam to vent) until the soup is smooth and creamy. Once the cooking time has elapsed, turn off the Instant Pot. Add in the butternut squash, cumin, smoked paprika, coriander, turmeric, kosher salt and black pepper. Find calories, carbs, and nutritional contents for Curried Butternut Squash Lentil Soup (91589.0) and over 2,000,000 other foods at MyFitnessPal Add bay leaf, cumin seeds, cloves and saute over low heat. Freeze the soup in glass food containers or in zip-locked bags laid flat in your freezer for up to three months. Variations may exist due to the ingredients/brands used. Step 1. This should take about 20 minutes. Microwave on HIGH for 3-4 minutes. Then add cubed butternut squash and stir often so onion doesn't stick. Heat the oil over medium heat in a large pot. Peel the onion & cut into wedges. Remove the stew from the heat and add the fresh cilantro. , this soup is also a make-ahead freezer-friendly soup. Add the onion and saut until it's soft and golden (5-8 minutes). Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant. Stir in the coconut milk, lentils, and chopped kale, cook for 5 minutes. Mix everything well, let cook in medium heat. Taste and correct seasoning. Be aware that the cooking time will be high in that case. I use about 1 quart of chicken broth and 1 cup of water with these ingredients, for thinner soup add more liquid. Stir in the garlic, cumin, coriander, cinnamon, salt, and pepper. Add the onion and garlic; cook a few minutes or until the onion becomes softened. Serve hot! Add cubed butternut squash, carrots chopped into cubes, celery, garlic cloves, bay leaves, and black peppercorns to this dish. Soak lentils in hot water for 1 hour, then drain. Cook for 1 minute, or until the garlic and spices are fragrant. To reheat, you can re-warm on the stovetop over low heat until warmed through. Stir occasionally. This cookie is set by GDPR Cookie Consent plugin. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This soup was healthy and delicious. 1 .Preheat the oven to 425 F/ 220 C/ gas mark 7. Celery plays a significant role in it. Lock lid on IP and turn the vent valve to "sealing." Cook on HIGH pressure for 18 minutes then quick release the pressure. Clean butternut squash with a wet towel to remove dirt or grits.. This is a keeper ! Once the chorizo is browned, about 10 minutes, stir in the crushed tomatoes, chipotle pepper, black beans and chicken broth. Time to add rinsed lentils to the insert. Add in the garlic and saut another 30 secons. Turkish version of red lentils soup is called Mercimek orbasi and its usually served as a starter or appetizer. Then add the minced garlic, dried basil, dried oregano, dried thyme and bay leaf to the crock pot. We also use third-party cookies that help us analyze and understand how you use this website. Add the broth, bay leaf and lentils and bring to a boil. I make this easy vegan lentil soup with butternut squash by heating olive oil in a large pot and sauting chopped shallots. You can also switch the kale for another leafy green like spinach or Swiss chard. Add in the tomatoes and lentils. Press the Manual or pressure cook button and cook the squash curry for 6 minutes on HIGH. Once the oil is hot add in the onion and saut just until soft, about 3 minutes. Step 1 Heat the oil in a large, heavy Dutch oven over medium heat. If you want to make roasted butternut squash and lentil soup in the. Carrots Carrots are much liked by all. Kosher salt and fresh ground black pepper to taste, 3/4 cup plain Greek yogurt, non-fat, 2% or whole all work, Smoked almonds, cilantro, more Greek yogurt and smoked paprika for toppings. Add onions and cook until translucent. Lower heat and simmer for 30-40 minutes. Those are the basic ingredients! Besides, it is low in saturated fat and cholesterol. Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. I personally soak the beans but not the lentils. In a large pot, heat the coconut oil over low heat. Preheat oven @375 degrees F. Grease a baking dish. Add lentils and vegetable broth, bringing to a boil. The roasted squash and lentil soup recipe start by peeling the butternut squash. Bring the mixture to a boil and then simmer, partially covered until the squash and lentils have softened, about 30 minutes. Chop into small dice. 3 cups cubed butternut squash ( 350 g) 1 cup light or full-fat coconut milk 1 28 oz can diced tomatoes 4 cups vegetable broth Instructions Add the onion, garlic and celery to a large soup pot with 2-3 tbsp vegetable broth. All Rights Reserved. This comforting soup is a medley of butternut, lentil, and carrot, where the lentils pair beautifully with the creamy and starchy textured butternut squash, making them rich and delicious. Reduce heat to medium-low and bring to a simmer . Add the butternut and cook until tender, about 15 minutes more. Transfer to the oven and roast until squash is tender and beginning to brown, about 35-40 minutes. It has a savory flavor kick with slight sweetness, which goes well with the other ingredients while adding moisture and texture. For me, comfort food primarily equates to a bowl of warm soup during the cold season. Remove bay leaf and transfer about 50% of the soup, in batches if necessary, to a blender and blend until smooth. Leave a Comment. Microwave on HIGH for 3-4 minutes. For picky eaters, the best part is that you can hide the veggies they dislike in this roasted butternut squash and lentil soup, and they wont even know about it. Bring to a boil and turn the heat to low. Heat oil in a large nonstick soup pot over medium heat. Add the bacon back in, the lentils, bay leaves, Italian seasoning and crushed red pepper. ), Honey Roasted Carrots and Parsnips (Easiest ever! Cut the butternut squash in half and scoop out the seeds. Its all made in one pot and freezes great. In the last 5 minutes of cooking time, add the red pepper. But opting out of some of these cookies may affect your browsing experience. Thaw the soup by keeping it in the refrigerator overnight or on the counter for three to four hours. This allows the veggies to blend beautifully with lentils and vegetable stock. 2. Remove bay leaves and peppercorns from the baked vegetables and add the vegetables to the cooking onions. Add in the butternut squash, cumin, smoked paprika, coriander, turmeric, kosher salt and black pepper. ), Baked Bone In Chicken Breasts (Crispy Skin! Transfer the red lentils, diced tomatoes, vegetable broth, and butternut squash to the saucepan. Mix it well. I want to see how you garnish it:). Roast the squash Preheat the oven to @375 degrees F. Grease a baking dish. A good way to encourage him eat some veggies. Store the completely cooled soup in air-tight containers so that you can enjoy the soup throughout the week. Cook the onion for 3 minutes, or until soft, stirring frequently. Bring to the boil then turn down and simmer for 20-25 minutes. Copyright 2022, RuchisKitchen. This cookie is set by GDPR Cookie Consent plugin. Add the kale to the pot, re-cover, and simmer for another 10 minutes. But, if not preferred, parsnips can be added instead of baby carrots as they have similar tastes and textures. Roast the squash Preheat the oven to @375 degrees F. Grease a baking dish. When cool enough to handle, scoop out roasted squash and set aside. Stir in chopped onions. Feel free to use curly kale if you cant find Lacinato kale, also known as Tuscan kale. Cook the veggies for another 5 minutes. Stir occasionally during the cooking process. Pour in vegetable stock and season with spices. Cut the flesh into 2-3cm (approx. Cook the garlic with the onion for 30 seconds more. I feel soaking makes a really big difference for beans. Taste and add more salt and pepper if needed. Spray olive oil and add sea salt. Add the tomato paste and cook 2 minutes, stirring. Once the lentils are fully cooked, take the pan off the heat and blend the soup with a hand-held blender. Simmer: Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat and simmer for 30 minutes, will be. Leave a star rating by clicking on the below! Combine all of the ingredients excepting the coconut milk in a large crockpot. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). Calories: 225 kcal. Pour blended soup from blender to pot, low heat. Add water. Even my picky eaters eat this soup without much fuss. Add the carrots, lentils, butternut squash and stock, plus enough water to cover the ingredients. Let cool. It is possible to add croutons for a contrasting texture to make gluten-free soup. Paprika The colorful spice is included for its sweet, smoky flavor. Give it a good stir. If you dont like the heat at all, replace the crushed red pepper with paprika. Its a tough job, but you can easily peel and de-seed a butternut squash with this simple trick. Let cook until the butternut squash and lentils are both soft, about 40 to 45 minutes. Make sure to use a low-sodium version, as it is much healthier. When the pin drops, carefully open the lid.. Step 2. In a large pot over medium heat add the olive oil. Preheat the oven to 180C (350F). Must Make Gluten Free Vegan Fall Recipes Light Orange Bean. Fry, stirring all the time, for 1. Options include broccoli, bell peppers, spinach, zucchini, and pumpkin. Instant Pot creamy sweet potato and carrot soup, Packed with anti-inflammatory ingredients. Apart from being nutritious, it also gives the much-needed crunchy texture. Add the broth, bay leaf and lentils and bring to a boil. Place cooked lentils and quinoa in a large bowl, season with the remainder of spices and a little more salt. Clean butternut squash with a wet towel to remove dirt or grits. After 3 minutes, carefully remove the squash from the microwave. Add broth and water and increase heat to high; bring to a boil. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Add the lentils, butternut squash, and vegetable broth to the pot. Stir in the lentils, garlic, thyme . Your email address will not be published. Instructions. Cut squash in half. Add the squash, thyme, rosemary, tomato paste, lentils, vegetable stock, and kale. The cookie is used to store the user consent for the cookies in the category "Other. Stir in the ginger, cumin, coriander, turmeric, and fennel seeds, and cook for a minute, until fragrant. Once the soup boils, start adding cumin, crushed red pepper, salt & pepper. Glad you liked the recipe. Here are some tips and substitutions: If you would like to save this recipe for later, please save the below image to your boards in Pinterest. It is a healthy, hearty, and soul-satisfying soup that will satisfy your hunger and warm you up from head to toe on a cold winter night! Roasting Roasting the butternut enhances the flavor of the creamy soup. These cookies ensure basic functionalities and security features of the website, anonymously. Peel the outer layer. Also, look out for those who have balanced flavor and more body. Blend the soup. Your email address will not be published. Add in curry paste, garlic and spices and saute for a min. Stir in the spinach, turn off the heat and let sit for a few minutes until the spinach has wilted and .
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