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Spinach Sour Soup

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  Barley 1⁄2 Cup (8 tbs)
  Chickpeas 4 Ounce
  Yellow split peas 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Frozen chopped spinach 20 Ounce
  Tomato paste 3 Ounce
  Garlic 2 Clove (10 gm), pressed
  Salt 3 Teaspoon
  Dried mint 3 Tablespoon, crumbled
  Hot red pepper 1⁄2 Teaspoon
  Lemon juice 4 Tablespoon

Soak the barley and chick peas overnight in a pan with water to cover.
The next day rinse and add fresh water to cover.
Bring to boil over high heat.
Reduce heat and add the split peas.
Cover and simmer about one hour.
Add the spinach, tomato paste, garlic, salt, mint, red pepper and lemon juice.
Cook ten minutes more.
Correct seasoning.
Add more water, if necessary.
Serve this soup hot or cold with Lentil Kufte.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1854 Calories from Fat 133

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6572.2 mg273.8%

Total Carbohydrates 341 g113.6%

Dietary Fiber 122.5 g490%

Sugars 46.3 g

Protein 118 g236%

Vitamin A 1195.2% Vitamin C 367.8%

Calcium 156% Iron 428.3%

*Based on a 2000 Calorie diet

Spinach Sour Soup Recipe