Lentil and Spinach Soup

60 minutes Prep: 30 minutes Cook: 30 minutes

192 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	cup	brown lentils
2	each	bay leaves
1	each	celery stalk	finely chopped
2	teaspoons	ginger	grated
8	cups	vegetable stock
1	tablespoon	olive oil
1	large	red onion	chopped
2	cloves	garlic	crushed
2	medium	tomatoes	peeled and chopped
1	bunch	spinach	chopped
2	teaspoons	cider vinegar
1	teaspoon	cilantro	chopped

Directions

Combine lentils, bay leaves, celery, ginger and stock in large pan.

Simmer, uncovered, about 30 minutes or until lentils are just soft.

Heat oil in the pan. Add onion and garlic; cook, stirring, until onion is soft.

Add tomatoes; cook, stirring, until tomatoes are pulpy.

Add the spinach; stir over heat until spinach is wilted.

Add spinach mixture to lentil mixture. Stir in vinegar and coriander; stir until heated through.

Discard bay leaves before serving.

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Nutrition Facts

Serving Size 496g

Amount per Serving

Calories 192 36% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 1454mg	61%
Total Carbohydrate 24.0g	8%
Dietary Fiber 2.0g	10%
Sugars 4.0g
Protein 9.0g	18%

Vitamin A	220%		Vitamin C	46%
Calcium	11%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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