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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.7
  • Total Fat: 5.5 g
  • Cholesterol: 7.2 mg
  • Sodium: 372.2 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 11.5 g

View full nutritional breakdown of Lemony Lentil Soup with Spinach and Sweet Potatoes calories by ingredient
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Lemony Lentil Soup with Spinach and Sweet Potatoes

Submitted by: JMKERR

Introduction

This soup is delicious, healthy; so fragrant and refreshing! It's perfect all year long. Quick to prepare and cook. This recipe is my attempt at trying to replicate the lentil soup at a Mediterranean restaurant near my home. This soup is delicious, healthy; so fragrant and refreshing! It's perfect all year long. Quick to prepare and cook. This recipe is my attempt at trying to replicate the lentil soup at a Mediterranean restaurant near my home.
Number of Servings: 4

Ingredients

    2 tsp. olive oil
    1 medium carrot, peeled and chopped
    1 medium stalk of celery, chopped
    1/2 small onion, chopped
    2 cloves of garlic, minced
    1 medium sweet potato, cubed
    1 cup of lentils (prefer brown due to texture but red works just fine)
    4 cups of stock (chicken or vegetable work best)
    1 cup baby spinach leaves
    Juice of 1 lemon
    Salt and pepper to taste

Directions

Makes 4 1-1/2 cup servings

Heat olive oil in a Dutch oven on Med-High heat.
Add onion, garlic, carrots, celery and stir. Cook until vegetables are tender.
Add sweet potatoes, lentils and stock, stir and bring to a boil.
Cover and reduce heat to simmer for 30 minutes or until lentils are soft.
Stir in baby spinach leaves and lemon juice.
Serve and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user JMKERR.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This looks like one I followed from a magazine- at least the ingredient list, and it was great! Mine did not involve sweet potatoes, though, as the title and directions say. - 4/14/10

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