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Add a photoServings: 6
Ingredients
- 1 1/2 c. Dry lentils
- 8 c. Water
- 1 lrg Onion, minced
- 3 x Garlic cloves, crushed
- 6 ounce Tomato paste
- 2 bn Spinach, cleaned & minced
- 1/2 c. Fresh parsley
- 1/4 tsp Freshly grnd pepper
- 1/8 tsp Crushed red warm pepper flake
- 1/4 c. Fresh lemon juice
Directions
- This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or possibly vegetable dish for a simple meal. This soup is also food served cool, stuffed into a pita bread.
- Place the lentils and water in a large pot. Bring to a boil, cover, and cook for 30 min over medium low heat. Add in the onion , tomato paste and garlic and cook an additional 30 min. Add in the spinach, parsley, and peppers. Mix well and cook for another 10 min. Add in the lemon juice just before serving. Fold in well and serve at once. I added a bit of fresh grnd nutmeg & salt to taste.
- Note: I have found which balsamic vinegar in place of lemon juice is wonderful with lentils and imparts a slightly sweet taste... Nutrition (per serving): 251 calories Total Fat 1 g (4% of
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 512g | |
| Recipe makes 6 servings | |
| Calories 227 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 308mg | 13% |
| Potassium 1279mg | 37% |
| Total Carbs 40.93g | 11% |
| Dietary Fiber 18.2g | 61% |
| Sugars 6.02g | 4% |
| Protein 16.46g | 26% |
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