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