Cover the lentils with 2 inches of water in a bowl and let soak for 7 hours.
In a heavy-bottomed soup pot, heat oil over medium heat. Sauce onions, celery, carrots and garlic until soft, 8 to 12 minutes.
Rinse and drain lentils. Add lentils, water and remaining ingredients, except spinach and pepper. Bring to a boil; reduce heat to low and simmer, covered, until lentils are tender and the soup has thickened, about 40 minutes.
Add spinach and pepper. More broth may be needed if the soup is too thick.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3245g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 529 (40%)|
|Amt Per Serving||% DV|
|Total Fat 58.8g||78 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 39.8g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 0mg||0 %|
|Sodium 4880.6mg||168 %|
|Potassium 4482.8mg||118 %|
|Total Carbohydrate 178.9g||53 %|
|Dietary Fiber 36.8g||147 %|
|Sugars, other 142g|
|Protein 34.6g||49 %|
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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: 1332
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