Lemony Lentil Soup with Spinach and Sweet Potatoes

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 199.7

Total Fat: 5.5 g
Cholesterol: 7.2 mg
Sodium: 372.2 mg
Total Carbs: 26.9 g
Dietary Fiber: 5.4 g
Protein: 11.5 g

View full nutritional breakdown of Lemony Lentil Soup with Spinach and Sweet Potatoes calories by ingredient

Introduction

This soup is delicious, healthy; so fragrant and refreshing! It's perfect all year long. Quick to prepare and cook. This recipe is my attempt at trying to replicate the lentil soup at a Mediterranean restaurant near my home. This soup is delicious, healthy; so fragrant and refreshing! It's perfect all year long. Quick to prepare and cook. This recipe is my attempt at trying to replicate the lentil soup at a Mediterranean restaurant near my home.

Minutes to Prepare: 5

Minutes to Cook: 35

Number of Servings: 4

Ingredients

2 tsp. olive oil

1 medium carrot, peeled and chopped

1 medium stalk of celery, chopped

1/2 small onion, chopped

2 cloves of garlic, minced

1 medium sweet potato, cubed

1 cup of lentils (prefer brown due to texture but red works just fine)

4 cups of stock (chicken or vegetable work best)

1 cup baby spinach leaves

Juice of 1 lemon

Salt and pepper to taste

Directions

Makes 4 1-1/2 cup servings

Heat olive oil in a Dutch oven on Med-High heat.
Add onion, garlic, carrots, celery and stir. Cook until vegetables are tender.
Add sweet potatoes, lentils and stock, stir and bring to a boil.
Cover and reduce heat to simmer for 30 minutes or until lentils are soft.
Stir in baby spinach leaves and lemon juice.
Serve and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user JMKERR.