Spinach And Lentil Soup

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped onions
3		Garlic cloves - minced
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Paprika
10 oz	284g	Fresh spinach - washed and trimmed
		Of the tough stems
1/8 teaspoon	0.6ml	Tabasco sauce
1 teaspoon	5ml	Dried oregano
1 cup	237ml	Lentils - rinsed, and
		Picked through
7 cups	1659ml	Reduced-sodium defatted chicken broth
1 teaspoon	5ml	Kosher salt - or more to taste
1/4 teaspoon	1.3ml	Freshly-ground black pepper - or more to taste
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Tomato paste

Recipe Instructions

Heat oil in soup pot over low heat. Saute onions and garlic in oil until onions are soft and golden. Add cumin, coriander and paprika. Stir and cook until aromas intensify.

Coarsely chop spinach. Add to onion/garlic/spice mixture and cook it until it wilts.

Add Tabasco, oregano, lentils and broth. Bring soup to boil, then immediately reduce to simmer. Cook, covered, for about 50 minutes, until lentils become very soft.

Stir in salt, pepper, lemon juice and tomato paste. Simmer for 10 minutes more. Add more salt and pepper to taste, if desired.

This recipe yields 5 servings.

Nutritional Analysis Per Serving: 157 calories; 3 grams fat; 22 grams carbohydrates; 13 grams protein; 0 cholesterol; 532 milligrams sodium; 17 percent of calories from fat.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.