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Spinach-Lentil Soup

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Submitted by lizatish

YIELD

4 servings

PREP

5 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML LENTILS
3 45
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML MUSTARD SEEDS
whole
1 1
SMALL SMALL ONIONS
chopped
20 578
OUNCES ML/G SPINACH
chopped, frozen, thawed
4 946
CUPS ML CHICKEN BROTH
4 2E+1
TEASPOONS ML LEMON JUICE
2 1E+1
TEASPOONS ML WHITE PEPPER
¾ 3.8
TEASPOON ML CORIANDER
ground
4 115.6
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 351g (12.4 oz)
Amount per Serving
Calories 416 39% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 446mg 19%
Total Carbohydrate 14g 14%
Dietary Fiber 16g 63%
Sugars g
Protein 46g
Vitamin A 31% Vitamin C 18%
Calcium 16% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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