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Lentil Spinach Soup with Curried Yogurt

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Submitted by MOUSEBURGER

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

4 946
CUPS ML CHICKEN BROTH
1 1
CAN CAN LENTILS *
2 2
STALKS STALKS CELERY
chopped *
2 2
SMALL SMALL ONIONS
minced
2 2
CLOVES CLOVES GARLIC
minced
4 946
CUPS ML SPINACH
chopped
1 15
TABLESPOON ML LEMON JUICE

Directions

In saucepan, bring stock, lentils, celery, onions and garlic to boil; reduce heat, cover and simmer for 5 minutes.

Add spinach and simmer for 5 minutes.

Add spinach and simmer for 3 minutes. Add lemon juice; season with salt and pepper to taste.

Ladle soup into bowls; swirl dollop of curried yogurt into each.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 313g (11.0 oz)
Amount per Serving
Calories 114 24% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 369mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 15g
Vitamin A 56% Vitamin C 24%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 
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