Lentil, Spinach and Lemon Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
French (Le Puy) Lentils, Well washed, 500 gramsSpinach, fresh, 250 gramsLemons, zested and juicedOnions, raw, 1 medium, dicedOlive oil 1 tspVegeta vegetable stock powder, 2 tbspWater, 2litresSalt and pepper to taste.
Heat the olive oil in a soup pot, add diced onion and cook until the onion is soft and opaque.
Add the lentils and water, mix in the stock powder.
At this point other herbs can also be added if you prefer.
Bring the water to a boil and then turn down to a gentle simmer.
Continue to simmer for approx 35 - 45 minutes until the lentils are soft. (this time may vary depending on the type of lentils).
Once lentils are cooked, wash and coarsely chop the spinach and add to the soup. Turn off the heat and stir through until spinach is wilted.
Add the juice of one lemon and stir in well.
Serves are approx 1 - 1.5 cups each, serve with a sprinkle of the lemon zest on top of each bowl and a slice of crusty bread,
Number of Servings: 6
Recipe submitted by SparkPeople user VAEMPYRESS.
Add the lentils and water, mix in the stock powder.
At this point other herbs can also be added if you prefer.
Bring the water to a boil and then turn down to a gentle simmer.
Continue to simmer for approx 35 - 45 minutes until the lentils are soft. (this time may vary depending on the type of lentils).
Once lentils are cooked, wash and coarsely chop the spinach and add to the soup. Turn off the heat and stir through until spinach is wilted.
Add the juice of one lemon and stir in well.
Serves are approx 1 - 1.5 cups each, serve with a sprinkle of the lemon zest on top of each bowl and a slice of crusty bread,
Number of Servings: 6
Recipe submitted by SparkPeople user VAEMPYRESS.
Nutritional Info Amount Per Serving
- Calories: 122.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 966.0 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 8.8 g
- Protein: 9.4 g
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