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Spinach & Lentil Soup (Santa Maria)

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YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 453.6
POUND G SPINACH
washed & drained
1 237
CUP ML LENTILS
1 1
X X BAY LEAVES *
3 45
TABLESPOONS ML OLIVE OIL
1 1
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
sliced *
2 2
EACH EACH GARLIC CLOVES
chopped
½ 2.5
TEASPOON ML CUMIN
½ 2.5
TEASPOON ML SALT
1 1
PINCH PINCH BLACK PEPPER *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 288 34% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 389mg 16%
Total Carbohydrate 12g 12%
Dietary Fiber 17g 69%
Sugars g
Protein 32g
Vitamin A 213% Vitamin C 59%
Calcium 15% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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