emeals-Lentil, Lemon and Yogurt Soup Sweet White Corn on the Cob
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 t olive oil2/3 c finely chopped yellow onion¼ t cumin, 1 t ground coriander½ c red lentils1 c vegetable broth1 1/3 c water1 t finely grated lemon zest1 c chopped fresh spinachSalt & pepper2 T Greek yogurt2 ears fresh corn, shucked & cleaned(1 t butter, ¼ t cumin, pinch salt)
Heat a large saucepan over med heat. Add olive oil, onion,
cumin & coriander. Cook 6 min or until onion is browned. Add
lentils, broth, water & lemon zest; bring to a boil. Cover & allow
to simmer for 15 min, or until the lentils are soft. Just before
serving, stir in spinach. Season w/ salt & pepper to taste. Top
each serving w/ 1 T yogurt.
Drop corn into boiling water for 7 min. Rub w/ butter while still
warm. Sprinkle w/ cumin & salt.
Serving Size: 2 servings
cumin & coriander. Cook 6 min or until onion is browned. Add
lentils, broth, water & lemon zest; bring to a boil. Cover & allow
to simmer for 15 min, or until the lentils are soft. Just before
serving, stir in spinach. Season w/ salt & pepper to taste. Top
each serving w/ 1 T yogurt.
Drop corn into boiling water for 7 min. Rub w/ butter while still
warm. Sprinkle w/ cumin & salt.
Serving Size: 2 servings
Nutritional Info Amount Per Serving
- Calories: 209.2
- Total Fat: 5.5 g
- Cholesterol: 5.0 mg
- Sodium: 593.9 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 7.6 g
- Protein: 9.7 g
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