Lentil Soup with Spinach and Mini Chicken Meatballs {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
  • 1 cup (210 g) dried brown lentils (or 1½ (15 oz/425 g) cans no-salt-added brown lentils, rinsed and drained)
  • 5 cups (1.2 L) water
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 large cloves garlic, grated on a microplane or crushed using a mortar and pestle, divided
  • 5 cups (1.2 L) low-sodium chicken stock
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 1 lb (450 g) ground chicken breast
  • 1 oz Egyptian Roumy Cheese, grated (or grated Pecorino Romano or Parmesan)
  • 1 teaspoon Worcestershire sauce
  • 4 tablespoons almond meal, plus a little more as necessary
  • 6 oz (170 g) fresh baby spinach leaves
  • Fresh lemon wedges, for serving
  1. Sort through the dried lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Bring the rinsed lentils and the water up to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally; strain. (Skip this step if you’re using canned lentils.)
  2. Heat the oil in a medium saucepan over medium-high heat; add the onion and sauté for 3 minutes, then add ⅔ of the garlic and cook 1 minute more, stirring constantly.
  3. Add the chicken stock, ¼ teaspoon salt, and ⅛ teaspoon black pepper, bring up to a boil, and then turn the heat down slightly to simmer.
  4. Meanwhile, combine the ground chicken breast, remaining ⅓ of the garlic, grated cheese, Worcestershire sauce, almond meal, and the remaining ¼ teaspoon salt and ⅛ teaspoon black pepper in a large bowl. Combine the mixture with your hands, being careful not to over-mix. You can add a bit more almond meal if necessary so that the chicken mixture forms little balls when pressed together.
  5. Shape the chicken mixture into small balls (I use a 1½ teaspoon-sized scoop) and drop the balls into the simmering stock. Cover and cook until the meatballs are cooked through, about 10 minutes.
  6. Add the cooked lentils and cook until warm, about 1 minute, and then turn off the heat and add the spinach. Stir the soup until the spinach is wilted.
  7. Serve the soup with fresh lemon wedges to squeeze on top, if desired.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/lentil-soup-with-spinach-and-mini-chicken-meatballs-gluten-free/