Persian Spinach & Lentil Soup with Yogurt Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 ½ tablespoons olive oil2 ½ cups onion, diced¼ cup lentils½ teaspoon turmeric3 ½ cups low-sodium vegetable broth10 ounces frozen chopped spinach, thawed and drained½ cup green onion2 ounces fettuccine, broken into 1-inch lengths1 cup plain nonfat yogurt1 tablespoon chopped mint
Heat oil in large saucepan over medium-high heat. Add onions, and cook 15 minutes, or until browned, stirring occasionally. Transfer ¼ cup onions to small bowl to cool.
Add lentils and turmeric to pot, and sauté 1 minute. Stir in vegetable broth and 3½ cups water, and bring to a boil. Reduce heat to medium low, and simmer 10 minutes. Add spinach and green onions, and cook 20 minutes more. Stir in pasta, and cook 10 minutes, or until al dente. Season with salt and pepper.
Stir yogurt and mint into reserved onion. Season with salt and pepper. Ladle soup into bowls, and serve with dollops of yogurt mixture.
Make 4 hearty servings.
445 per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user EJORDANE.
Add lentils and turmeric to pot, and sauté 1 minute. Stir in vegetable broth and 3½ cups water, and bring to a boil. Reduce heat to medium low, and simmer 10 minutes. Add spinach and green onions, and cook 20 minutes more. Stir in pasta, and cook 10 minutes, or until al dente. Season with salt and pepper.
Stir yogurt and mint into reserved onion. Season with salt and pepper. Ladle soup into bowls, and serve with dollops of yogurt mixture.
Make 4 hearty servings.
445 per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user EJORDANE.
Nutritional Info Amount Per Serving
- Calories: 267.8
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 521.8 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 8.4 g
- Protein: 8.5 g
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