Spinach And Lentil Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Oriental, Soups, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Lentils |
| 2 1/2 | qt | Water |
| 1 | T | Salt |
| 1/4 | c | Olive oil |
| 1 | Onion, chopped | |
| 1 | Garlic clove, crushed | |
| 2 | Potatoes, scrubbed & diced | |
| 10 | oz | Spinach, trimmed & torn |
| 1/4 | c | Lemon juice |
| 1 | t | Coriander |
| Black pepper | ||
| Pitas cut into wedges |
INSTRUCTIONS
Wash & drain lentils. Combine with ater, bring to a boil, add salt, reduce heat & simmer, covered 45 minutes to 1 hour. Heat oil in a large skillet, add the onion & garlic & saute until soft & translucent. Add the saute to the lentils. Add the potatoes, spinach, lemon juice, coriander & pepper. Stir thoroughly & simmer until the vegetables are cooked. Add more water if desired. Serve accomapnied with pita wedges. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 1000.1mg
Potassium: 512.3mg
Carbohydrates: 21.1g
Fiber: 5.9g
Sugar: 2.3g
Protein: 6.1g