Spinach Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbs. olive oil1 onion, chopped2 stalks celery, chopped3 cloves garlic, minced2 bay leaves1 can tomato paste1 cup brown lentils, sorted and rinsed3 cup water2 vegetable or chicken bouillon cubes2 tbs. thyme or oregano2 tbs. Dijon mustardpepper to taste1 cup leaf spinach (frozen or fresh), slightly chopped
Heat the oil in a large soup pot. Add the onion and celery and sauté until they are golden. Add bay leaves and garlic, and after two minutes add the tomato paste.
Add the lentils and water bouillon cubes. Make sure there is enough broth to cover with a couple inches of liquid. Simmer uncovered, stirring occasionally. Add more water and cubes as needed.
Cook for about 40 minutes or until the lentils are tender. Add thyme or oregano, and pepper to taste.
Add the spinach and cook until wilted.
Right before serving, stir in 2 tablespoons of Dijon mustard.
Number of Servings: 8
Recipe submitted by SparkPeople user BUN3KIN.
Add the lentils and water bouillon cubes. Make sure there is enough broth to cover with a couple inches of liquid. Simmer uncovered, stirring occasionally. Add more water and cubes as needed.
Cook for about 40 minutes or until the lentils are tender. Add thyme or oregano, and pepper to taste.
Add the spinach and cook until wilted.
Right before serving, stir in 2 tablespoons of Dijon mustard.
Number of Servings: 8
Recipe submitted by SparkPeople user BUN3KIN.
Nutritional Info Amount Per Serving
- Calories: 110.4
- Total Fat: 5.6 g
- Cholesterol: 0.1 mg
- Sodium: 458.9 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.9 g
- Protein: 3.8 g