In a large pan, fry the onion in the oil until soft and golden. Add the garlic and stir until iy begins to color. Add the lentils or potatoes and the stock, and simmer for 25 minutes, or until the lentils are tender.
Cut the spinach into thin ribbons.
Add the spinach and cilantro to the soup and season with salt and pepper. Stir well and add water, if necessary, to have a lighter consistency.
Cook a few minutes more and add lemon to taste (it should be tangy) before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (815g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 19.2mg||6 %|
|Sodium 989.2mg||34 %|
|Potassium 1279.9mg||34 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 37.1g|
|Protein 20.7g||30 %|
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: 331
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.