Spinach-Lentil Soup
Yield
4 servingsPrep
5 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
mustard seeds
whole |
|
| 1 | small |
onions
chopped |
|
| 20 | ounces |
spinach
chopped, frozen, thawed |
|
| 4 | cups |
chicken broth
|
|
| 4 | teaspoons |
lemon juice
|
|
| 2 | teaspoons |
white pepper
|
|
| ¾ | teaspoon |
coriander
ground |
|
| 4 | ounces |
cheddar cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 45 | ml |
vegetable oil
|
|
| 5 | ml |
mustard seeds
whole |
|
| 1 | small |
onions
chopped |
|
| 578 | ml/g |
spinach
chopped, frozen, thawed |
|
| 946 | ml |
chicken broth
|
|
| 2E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
white pepper
|
|
| 3.8 | ml |
coriander
ground |
|
| 115.6 | ml/g |
cheddar cheese
|
|
Directions
Cook lentils according to package directions. Set aside.
In a large saucepan heat cooking oil over medium heat.
Add mustard seed and let cook for 1 to 2 minutes or until seeds pop.
Add onion and cook until tender.
Add spinach, broth, lemon juice, pepper and coriander.
Add lentils.
Heat through and top with cheese.
