Lentil Lemon SoupSubmitted by: MARATHONGMEL
1 c. lentils (rinsed)
4 c. stock (chicken or vegetable, calories calculated w/ chicken stock)
1/4 T. red pepper flakes (optional)
Juice of 1 lemon
Coarse grained salt and cracked black pepper
Spinach leaves (optional)
A note on lentils: red lentils become a thick, mushy soup, whereas brown and green lentils retain their shape. Red lentils are nice for cold winter days.
Place lentils, stock and red pepper flakes in pot. Bring to a boil and immediately reduce heat to simmer. Simmer covered, stirring occasionally, until lentils are soft (about 30 minutes, depending on how soft you like your lentils. The type of lentils will also determine cooking time). Add more stock or water if soup is too thick. Add lemon juice and spinach just before serving. Taste and adjust seasonings with salt and pepper (and more lemon if you like). Serve immediately.
Note on nutrition info. Recipe has been calculated using all of the optional ingredients.
Number of Servings: 4
Recipe submitted by SparkPeople user 08BRIDE.