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Lentil And Spinach Soup

Lebanese.Chef's picture
  Lentils 1 1⁄2 Cup (24 tbs)
  Water 7 Cup (112 tbs)
  Garlic salt 2 Clove (10 gm)
  Onions 3⁄4 Cup (12 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Cornflour/Cornstarch 1 Teaspoon
  Stalk celery 1

Place the lentils in a saucepan with 7 cups of water and bring to the boil.
Cover and simmer until tender.
Brown the onions in oil.
Add the chopped spinach and the garlic crushed with salt, and mix well.
Saute slowly until the spinach becomes soft.
Bring the lentils back to the boil and add the celery and the sauteed mixture.
Turn the heat to low and sim- mer slowly for 5 minutes.
For a thin soup, mix in the lemon juice and adjust salt to taste.
For a thicker soup, mix the cornflour/corn- starch with the lemon juice before adding it to the cooked soup, then allow soup to simmer for a few min- utes longer.

Recipe Summary

Difficulty Level: 
Cook Time: 
60 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 346 Calories from Fat 164

% Daily Value*

Total Fat 19 g28.5%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 527.7 mg22%

Total Carbohydrates 33 g11.2%

Dietary Fiber 15.2 g60.7%

Sugars 2.4 g

Protein 13 g25.5%

Vitamin A 1.1% Vitamin C 21.9%

Calcium 3.6% Iron 21%

*Based on a 2000 Calorie diet

Lentil And Spinach Soup Recipe