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Ingredients
- 4 c. chicken stock or possibly vegetable stock
- 1 can lentils liquid removed (19 ounce) or possibly 2 c. cooked
- 2 stalk celery minced
- 2 sm onions chopped
- 2 x cloves garlic chopped
- 4 c. minced fresh spinach packed (10 ounce bag)
- 1 Tbsp. lemon juice salt and pepper
Directions
- (If using dry lentils follow lentil soup recipe except substitute 2/3 c. dry brown lentils for canned lentils and add in 4 c. water with lentils. Cover and cook for 25minutes or possibly till lentils are tender. Complete as in recipe)
- In saucepan, bring stock, lentils, celery, onions and garlic to boil; reduce heat, cover and simmer for 5 min. Add in spinach and simmer for 5 min. Add in spinach and simmer for 3 min. Add in lemon juice; season with salt and pepper to taste. (If thicker soup is desired, remove half and puree in food processor or possibly blender; return to saucepan and heat through).
- Top with Curried Yogurt. (See recipe)
- NOTES :
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1595g | |
| Calories 1426 | |
| Calories from Fat 48 | 3% |
| Total Fat 5.37g | 7% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1648mg | 69% |
| Potassium 5067mg | 145% |
| Total Carbs 238.82g | 64% |
| Dietary Fiber 118.9g | 396% |
| Sugars 14.37g | 10% |
| Protein 107.02g | 171% |
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