Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 147.2
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,244.7 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 7.6 g
- Protein: 8.0 g
View full nutritional breakdown of Lentil Soup with lemon and spinach calories by ingredient
Lentil Soup with lemon and spinach
Submitted by: AWOLF24Introduction
This is a delicious lentil soup recipe with a tangy taste of lemon and a great way to get in some spinach! This is a delicious lentil soup recipe with a tangy taste of lemon and a great way to get in some spinach!Number of Servings: 5
Ingredients
-
2 T Olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1 clove garlic, minced
1 bay leaf
2 t curry powder
1 c canned diced tomatoes with juice
1.5 c dried lentils, picked over, rinsed and drained
6 c chicken, beef or vegetable broth
.5 sliced lemon
1 c coarsely chopped fresh spinach
salt and pepper to taste (sodium not counted in nutrition info.)
Directions
Makes 5 servings
Warm oil in large saucepan over med high heat. Add onion, celery, carrot, garlic and bay leaf and saute until vegetables are softened, about 5 min. Stir in curry powder and cook until fragrant, about 1 min.
Add the tomatoes and their juice, lentils, stock and lemon slices. Bring to a simmer over med high heat. Reduce heat to medium low, cover partially and cook, stirring occassionally, until lentils are tender, about 30 min. Discard lemon slices and bay leaf.
Just before serving, stir in the spinach, reduce heat to low, and simmer until spinach is wilted but still bright green. Season to taste with salt and pepper.
Number of Servings: 5
Recipe submitted by SparkPeople user AWOLF24.
Warm oil in large saucepan over med high heat. Add onion, celery, carrot, garlic and bay leaf and saute until vegetables are softened, about 5 min. Stir in curry powder and cook until fragrant, about 1 min.
Add the tomatoes and their juice, lentils, stock and lemon slices. Bring to a simmer over med high heat. Reduce heat to medium low, cover partially and cook, stirring occassionally, until lentils are tender, about 30 min. Discard lemon slices and bay leaf.
Just before serving, stir in the spinach, reduce heat to low, and simmer until spinach is wilted but still bright green. Season to taste with salt and pepper.
Number of Servings: 5
Recipe submitted by SparkPeople user AWOLF24.
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