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
Spinach-Tomato-Lentil Soup
Submitted by: TEACHERBRIIntroduction
This is adapted from Kalyn's Kitchen. http://www.kalynskitchen.com/2008/02/vegetarian-lentil-s
oup-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/2
008/02/vegetarian-lentil-s
oup-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.
Tips
Directions
Serving Size: 3-4 (calories are measured at 3)
Number of Servings: 3
Recipe submitted by SparkPeople user TEACHERBRI.
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