Curried Lentil Soup With Tomatoes And Spinach Recipe
Servings: 4
Ingredients
- 2/3 c. Minced Spinach
- 2 tsp Ginger Root -- chopped
- 2/3 c. Canned Tomatoes
- 1 bn Spinach
- 1 x Lemon
- 4 Tbsp. Oil
- 2 lrg Garlic Cloves
- 3 tsp Curry Pwdr
- 1 tsp Cumin
- 1 c. Lentils -- uncooked
- 5 c. Chicken Broth
Directions
- In a pot, cook onion in oil, add in garlic and ginger root and cook for 1 more minute. Then add in curry, cumin and cook 30 seconds more. Add in lentils and 1 1/4 c. water. Bring to a boil, then simmer, covered for 5 min. Add in broth and simmer, covered, for 25 min. Stir in tomatoes and spinach and simmer for 2 min, season with lemon juice and salt and pepper to taste. Let cold. Place in containers and store in freezer. To reheat: Thaw in refrigerator the night before. Heat in microwave or possibly on stove top.
- Serve with pita trianges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 133 | 39% |
| Total Fat 15.06g | 19% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 580mg | 24% |
| Potassium 1179mg | 34% |
| Total Carbs 35.96g | 10% |
| Dietary Fiber 18.4g | 61% |
| Sugars 2.46g | 2% |
| Protein 17.89g | 29% |
