Spinach & Lentil Soup (Santa Maria)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spinach
washed & drained |
|
| 1 | cup |
lentils
|
|
| 1 | x |
bay leaves
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 2 | each |
garlic cloves
chopped |
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | x |
water
or stock, as required |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spinach
washed & drained |
|
| 237 | ml |
lentils
|
|
| 1 | x |
bay leaves
|
*
|
| 45 | ml |
olive oil
|
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 2 | each |
garlic cloves
chopped |
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | x |
water
or stock, as required |
*
|
Directions
Chop the washed spinach.
Boil lentils in 4 cups water with bay leaves until they are soft.
Heat oil in a pot and gently fry the green onions for 2 minutes.
Add garlic and seasonings. Add spinach. Mix well and put in cooked lentils. Add another pint of water or stock and cook for a further 15 minutes.
