Spinach, Lemon and Lentil Soup Recipe-calories-nutrition facts-diet recipes-recipematic

Spinach, Lemon and Lentil Soup Recipe

SERVES: 6
PREP TIME: 2 hours
COOK TIME: 40 min
READY TIME: 2 h 40 min
CALORIES: 350 (per serving)

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INGREDIENTS

  • 350 g (11¼ oz) green lentils
  • 1 tablespoon olive oil
  • 3 leeks, finely chopped
  • 4 cloves garlic, crushed
  • 3 potatoes, peeled and chopped
  • 3 bay leaves
  • 4 sprigs thyme
  • 4 sprigs oregano
  • 4 cups (32 fl oz) vegetable stock
  • 8 cups (64 fl oz) water
  • 500 g (1 lb) English spinach, trimmed and chopped
  • 1/3 cup (2¾ fl oz) lemon juice

INSTRUCTIONS

1 Place lentils in a bowl, cover with cold water and allow to stand for 2 hours.

2 Heat oil in a large saucepan over medium heat. Add leeks and garlic to pan and cook for 6 minutes or until golden and soft.

3 Add potatoes, bay leaves, thyme, oregano, stock, water and drained lentils to pan and simmer for 40 minutes or until lentils are soft.

4 Add spinach and lemon juice to soup and cook for 1 minute. Serve soup with grilled Turkish bread.

NUTRITION FACTS

Calories: 350 Kcal
Fat: 12 g
Sodium: 414 mg 17%
Potassium: 914 mg 26%
Carbs: 41 g
Protein: 21 g 42%
Vitamin A: 32.9%
Vitamin C: 10%
Calcium: 6.5%
Iron: 33.9%

NOTE

You will also need: soup pot, immersion blender, lemon squeezer