Spinach Lentil Soup
- Number of Servings: 10
Ingredients
1 lb. lentils, washed10 cups chicken broth or stock2 T olive oil1 T butter1 lg onion4 cloves garlic, crushed2 stalks celery, finely chopped2 lbs. fresh spinach, chopped or you can use as substitution, 2 (10 oz) packages frozen chopped spinach, unthawed.3/4 C fresh lemon juiceSalt and freshly ground pepper to taste
Combine lentils and broth in large kettle. Simmer for 3-4 hours.
Heat oil and butter in medium-sized skillet. Add onion, garlic and celery; saute' over medium heat until tender. Add to cooked lentils. Add spinach, lemon juice, salt and pepper. Cook gently for 30 minutes or more to blend flavors.
Note: even better the next day.
Number of Servings: 10
Recipe submitted by SparkPeople user SUEGAS.
Heat oil and butter in medium-sized skillet. Add onion, garlic and celery; saute' over medium heat until tender. Add to cooked lentils. Add spinach, lemon juice, salt and pepper. Cook gently for 30 minutes or more to blend flavors.
Note: even better the next day.
Number of Servings: 10
Recipe submitted by SparkPeople user SUEGAS.
Nutritional Info Amount Per Serving
- Calories: 190.7
- Total Fat: 6.8 g
- Cholesterol: 5.6 mg
- Sodium: 1,734.4 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.3 g
- Protein: 16.7 g
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