Hearty soup that really can be ready for dinner in about an hour.
1. Cook lentils, covering with about 2 inches of water until tender (only about 12 minutes).
2. Add spinach and cooked brown rice. Add water to keep right consistency.
3. While cooking lentils, sauté onions in olive oil until brown around edges. Add garlic and cook for
about 30 seconds. Immediately add to lentil mixture.
3. Add lemon juice blended with the flour to thicken sauce.
4. Simmer. Add a touch of salt. Bon appetite!
NOTE: Original recipe called for Orzo instead of Brown Rice. If you prefer, use one "heaping handful." Add it uncooked in Step 2 above.
NOTE2: I think if you use a quick cooking rice, you could put the uncooked rice in with the lentils at the beginning in place of the Orzo in the note above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 167 | ||
Calories from Fat: 51 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.6mg | 2 % | |
Potassium 672.6mg | 18 % | |
Total Carbohydrate 22.1g | 6 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 13.8g | ||
Protein 9.5g | 14 % | |
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: 167
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