Lentil Soup With Spinach (Syria And Lebanon) Recipe
Servings: 8
Ingredients
- 1 c. Brown lentils, rinsed and liquid removed
- 8 c. Water Salt
- 1/4 c. Finely minced fresh cilantro leaves
- 2 lrg Onion, finely minced
- 4 x Cloves garlic, crushed
- 1/4 c. Extra virgin olive oil
- 5 ounce Spinach leaves, washed and minced
- 1 c. Finely minced fresh parsley
- 1/2 c. Lemon juice
Directions
- Place lentils, water and salt in a pot and cook over a medium heat till the lentils are tender but still intact and slightly hard.
- Meanwhile, fry the coriander leaves, onions, and garlic in the oil, stirring till the onions are golden. Add in the fried mix with its oil to the lentils, then stir in spinach, parsley, and lemon juice. Simmer till the spinach is cooked. Serve.
- VARIATION: Swiss chard may be substituted for the spinach.
- Books.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 8 servings | |
| Calories 340 | |
| Calories from Fat 83 | 24% |
| Total Fat 9.48g | 12% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 277mg | 12% |
| Potassium 627mg | 18% |
| Total Carbs 52.0g | 14% |
| Dietary Fiber 13.3g | 44% |
| Sugars 17.44g | 12% |
| Protein 13.12g | 21% |
