Lentil, Spinach and Lemon Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 122.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 966.0 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 8.8 g
- Protein: 9.4 g
View full nutritional breakdown of Lentil, Spinach and Lemon Soup calories by ingredient
Introduction
This is a hearty Vegan soup, perfect for entrée or main, served with warm crusty bread it's perfect. This is a hearty Vegan soup, perfect for entrée or main, served with warm crusty bread it's perfect.Number of Servings: 6
Ingredients
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French (Le Puy) Lentils, Well washed, 500 grams
Spinach, fresh, 250 grams
Lemons, zested and juiced
Onions, raw, 1 medium, diced
Olive oil 1 tsp
Vegeta vegetable stock powder, 2 tbsp
Water, 2litres
Salt and pepper to taste.
Directions
Heat the olive oil in a soup pot, add diced onion and cook until the onion is soft and opaque.
Add the lentils and water, mix in the stock powder.
At this point other herbs can also be added if you prefer.
Bring the water to a boil and then turn down to a gentle simmer.
Continue to simmer for approx 35 - 45 minutes until the lentils are soft. (this time may vary depending on the type of lentils).
Once lentils are cooked, wash and coarsely chop the spinach and add to the soup. Turn off the heat and stir through until spinach is wilted.
Add the juice of one lemon and stir in well.
Serves are approx 1 - 1.5 cups each, serve with a sprinkle of the lemon zest on top of each bowl and a slice of crusty bread,
Number of Servings: 6
Recipe submitted by SparkPeople user VAEMPYRESS.
Add the lentils and water, mix in the stock powder.
At this point other herbs can also be added if you prefer.
Bring the water to a boil and then turn down to a gentle simmer.
Continue to simmer for approx 35 - 45 minutes until the lentils are soft. (this time may vary depending on the type of lentils).
Once lentils are cooked, wash and coarsely chop the spinach and add to the soup. Turn off the heat and stir through until spinach is wilted.
Add the juice of one lemon and stir in well.
Serves are approx 1 - 1.5 cups each, serve with a sprinkle of the lemon zest on top of each bowl and a slice of crusty bread,
Number of Servings: 6
Recipe submitted by SparkPeople user VAEMPYRESS.