Try this Lentil Soup with Spinach (Syria And Lebanon) recipe, or contribute your own.
Suggest a better descriptionPlace lentils, water and salt in a pot and cook over a medium heat until the lentils are tender but still intact and slightly firm. Meanwhile, fry the coriander leaves, onions, and garlic in the oil, stirring until the onions are golden brown. Add the fried mixture with its oil to the lentils, then stir in spinach, parsley, and lemon juice. Simmer until the spinach is cooked. Serve. VARIATION: Swiss chard may be substituted for the spinach. *Hanneman > "Shawrbat Adas ma Sabanikh," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 8 servings | ||
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Calories: 38 | ||
Calories from Fat: 16 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.2mg | 0 % | |
Potassium 124.6mg | 3 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 5.3g | ||
Protein 0.7g | 1 % | |
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: 38
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