Try this Spinach And Lentil Soup recipe, or contribute your own.
Suggest a better descriptionBring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes. Meanwhile, heat olive, oil in heavy large skillet over medium-high heat. Add onion, bell pepper and celery and saute until tender, about 10 minutes. Add onion mixture to lentils. Stir in tomato sauce and salsa. Simmer over medium-low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until heated through, about 2 minutes. Season soup to taste with salt and pepper. Serves 6. Bon Appetit October 1991
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Serving Size: 1 Serving (625g) | ||
Recipe Makes: 1 servings | ||
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Calories: 446 | ||
Calories from Fat: 84 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 219.2mg | 8 % | |
Potassium 1969.9mg | 52 % | |
Total Carbohydrate 67.3g | 20 % | |
Dietary Fiber 27.8g | 111 % | |
Sugars, other 39.5g | ||
Protein 31.7g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 446
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