Spinach Mint Lentil Soup

Spinach Mint Lentil Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 139.2
  • Total Fat: 2.5 g
  • Cholesterol: 11.2 mg
  • Sodium: 1,187.3 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 6.8 g
  • Protein: 9.2 g

View full nutritional breakdown of Spinach Mint Lentil Soup calories by ingredient
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Delicious and very healthy soup for those rainy summer evenings. With a touch of orient. Delicious and very healthy soup for those rainy summer evenings. With a touch of orient.
Number of Servings: 6


    * Carrots, 2 medium
    * Celery, 2 stalk
    * Onions, 2 medium
    * Ginger, thumb size
    * 1 Cooking Oil Spray
    * Yellow Lentils, 300 grams
    * Spinach, frozen, 200 grams
    * Tomatoes, 1 cup, chopped
    * Chicken Broth, 7 cups or 1.5 L
    * Yogurt,250 grams
    * MINT Leaves!!!!!


First take your CARROTS, CELERY, GINGER and ONIONS and chop them up, it doesnt matter how you do this, the soup will be liquidised in the end. Put a big soup pot on the stove. Cook the carrots, celery and onions with OIL SPRAY (just two short sprays are needed) until the veggies are soft. Should take about 10 min.
When soft add the CHICKEN BROTH, TOMATOES and LENTILS (12min cooking time). Remember to wash the lentils first.
Let the soup boil and then turn down the heat to a simmer until the lentils are soft, this will depend on the lentil's package instructions.
When the lentils are soft add the SPINACH and simmer gently until the spinach is cooked...5min if you are using frozen spinach and 1min if fresh.
Now liquidize. You don't have to liquidize but the flavours combine nicely this way.
Dish up and top with yogurt and mint leaves.
Add salt and pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user GERMANGIRL8.

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