You are here

Lentil Spinach Soup

Diet.Chef's picture
Ingredients
  Warm water 5 Cup (80 tbs)
  Brown lentils 1 Cup (16 tbs), sorted and rinsed
  Unsalted butter 1 Tablespoon
  Cumin seeds 1 Teaspoon
  Red onion 1 Large, halved and thinly sliced
  Garlic cloves 5 Medium, minced
  Tomato 1 Large, diced
  Cayenne/Thai / serrano chilies 2 , minced (Wear Gloves When Handling To Prevent Irritation)
  Salt 1 Teaspoon
  Washed spinach 10 Ounce, rinsed and coarsely chopped (1 Bag Triple Washed)
Directions

1. Bring 4 cups of the water and the lentils to a boil in a saucepan over medium-high heat; lower the heat and simmer, partially covered, until the lentils are tender, 20-25 minutes.
2. Melt butter in a large nonstick skillet over medium-high heat. Add the cumin seeds and sizzle just until fragrant, 10 to 15 seconds. Immediately add the onion and garlic and stir-fry until golden brown, 3-4 minutes.
3. Stir in the tomato, chiles, salt, and the remaining 1 cup of water; bring to a boil. Pour the tomato-onion mixture into the saucepan with the lentils. Simmer, covered, stirring occasionally, until the flavors are blended, about 15 minutes. Stir in the spinach just before serving.

Recipe Summary

Cuisine: 
Thai
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Healthy

Rate It

Your rating: None
4.30588
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1351 Calories from Fat 278

% Daily Value*

Total Fat 32 g49.9%

Saturated Fat 11.3 g56.3%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 2282.5 mg95.1%

Total Carbohydrates 223 g74.2%

Dietary Fiber 99.2 g396.8%

Sugars 43.5 g

Protein 76 g151.2%

Vitamin A 1321.2% Vitamin C 344%

Calcium 72.7% Iron 185%

*Based on a 2000 Calorie diet

0 Comments

Lentil Spinach Soup Recipe