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Tasty Lentil & Spinach Soup

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Recipe

Lentil and Spinach Soup recipe

 

Yield

6 servings

Prep

30 min

Cook

30 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
1 cup brown lentils
*
2 bay leaves
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1 celery stalks
finely chopped
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2 teaspoons ginger
grated
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8 cups vegetable stock
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1 tablespoon olive oil
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1 large red onion
chopped
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2 cloves garlic
crushed
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2 medium tomatoes
peeled and chopped
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1 bunch spinach
chopped
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2 teaspoons apple cider vinegar
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1 teaspoon cilantro
chopped
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Ingredients

Amount Measure Ingredient Features
237 ml brown lentils
*
2 each bay leaves
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1 each celery stalks
finely chopped
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1E+1 ml ginger
grated
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1.9 l vegetable stock
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15 ml olive oil
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1 large red onion
chopped
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2 cloves garlic
crushed
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2 medium tomatoes
peeled and chopped
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1 bunch spinach
chopped
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1E+1 ml apple cider vinegar
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5 ml cilantro
chopped
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Directions

Combine lentils, bay leaves, celery, ginger and stock in large pan.

Simmer, uncovered, about 30 minutes or until lentils are just soft.

Heat oil in the pan.

Add onion and garlic; cook, stirring, until onion is soft.

Add tomatoes; cook, stirring, until tomatoes are pulpy.

Add the spinach; stir over heat until spinach is wilted.

Add spinach mixture to lentil mixture.

Stir in vinegar and coriander; stir until heated through.

Discard bay leaves before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 476g (16.8 oz)
Amount per Serving
Calories 6135% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 64mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 5g
Vitamin A 114% Vitamin C 42%
Calcium 11% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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