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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 251.5
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 560.9 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 14.0 g
  • Protein: 14.4 g

View full nutritional breakdown of Spinach-Tomato-Lentil Soup calories by ingredient
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Spinach-Tomato-Lentil Soup

Submitted by: TEACHERBRI

Introduction

This is adapted from Kalyn's Kitchen. http://www.kalynskitchen.com/2008/02/veget
arian-lentil-soup-recipe-with.html
I cut the recipe down a bit because I didn't want to make so much of it.
This is adapted from Kalyn's Kitchen. http://www.kalynskitchen.com/2008/02/veget
arian-lentil-soup-recipe-with.html
I cut the recipe down a bit because I didn't want to make so much of it.

Number of Servings: 3

Ingredients

    Ingredients:
    1 T olive oil
    1 1/2 tsp cumin seeds (not ground)
    1 medium onion chopped
    4 cloves garlic, minced (about 1 T minced garlic)
    1/2 tsp. ground coriander
    fresh ground black pepper to taste
    1 tsp. paprika
    1 cups brown lentils
    3 cups vegetable broth or water
    1 can (I used small can) diced tomatoes with juice
    1.5 cups chopped spinach
    salt to taste (I didn't use any salt since I used canned vegetable broth)

    Instructions:
    Put olive oil and cumin seeds in large heavy dutch oven and cook over medium heat until fragrant and starting to pop, about 3 minutes. (Stir a few times so they don't burn.) Stir in onion, minced garlic, ground coriander, and black pepper and cook, stirring frequently, until onions are softened, about 4 minutes. Stir in the paprika and cook about 1 minute more.

    Add lentils and vegetable broth, reduce heat, and simmer uncovered about 30-40 minutes, or until lentils are quite tender.

    Add diced tomatoes and juice and chopped spinach and simmer uncovered 20-30 more minutes, until soup ingredients are well blended and lentils are starting to break apart. Season to taste with salt and serve hot.

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Directions



Serving Size: 3-4 (calories are measured at 3)

Number of Servings: 3

Recipe submitted by SparkPeople user TEACHERBRI.






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