Persian Spinach Soup with Lentils

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 143.0
  • Total Fat: 7.4 g
  • Cholesterol: 2.9 mg
  • Sodium: 587.3 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.4 g

View full nutritional breakdown of Persian Spinach Soup with Lentils calories by ingredient
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Yummy recipe from Vegetarian Times, January 2007issue Yummy recipe from Vegetarian Times, January 2007issue
Number of Servings: 6


    Spinach, frozen, 1 package (10 oz) yields
    Lentils, .25 cup
    Olive Oil, 3 tbsp (the recipe called for 2 but I wound up adding more oil as the onions were sticking a bit)
    Scallions, raw, 3 medium (4-1/8" long)
    Low Sodium Vegetable Broth, 3.5 cup (8 fl oz) (the recipe called for low sodium vegetable broth but I only had chicken on hand)
    *Tumeric, .5 tsp
    *Ronzoni, Healthy Harvest Spaghetti, 2 oz ; broken into 1 inch pieces (the recipe called for 2 ounces of fettuccine but I had this on hand; I think it makes it healthier)
    Onions, raw, 2.5 cup, chopped
    1 cup plain nonfat yogurt
    1 Tbs. chopped mint


1. Heat oil in large saucepan over medium high heat. Add onions, and cook 15 minutes, or until browned. stirring occasionally. Transfer 1/4 cup of onions to a bowl to cool.
2. Add lentils and tumeric to pot, and saute 1 minute. Stir in broth and 3.5 cups of water, and bring to a boil. Reduce heat to medium low, and simmer 10 minutes. Add spinach and green onions (scallions), and cook 20 minutes more, stir in pasta, and cook 10 minutes, or until al dente. Season with slat and pepper.
4. Stir yogurt and chopped mint into reserved onion. Season with salt and pepper. Ladle soup into bowls, and serve with a dollop of yogurt mixture.

Number of Servings: 6

Recipe submitted by SparkPeople user LORRIY.

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