Try this Spinach and Lentil Soup recipe, or contribute your own.
Suggest a better descriptionWash & drain lentils. Combine with ater, bring to a boil, add salt, reduce heat & simmer, covered 45 minutes to 1 hour. Heat oil in a large skillet, add the onion & garlic & saute until soft & translucent. Add the saute to the lentils. Add the potatoes, spinach, lemon juice, coriander & pepper. Stir thoroughly & simmer until the vegetables are cooked. Add more water if desired. Serve accomapnied with pita wedges.
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Serving Size: 1 Serving (260g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 84 | ||
Calories from Fat: 20 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.6mg | 0 % | |
Potassium 245.4mg | 6 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 8.6g | ||
Protein 4.5g | 6 % | |
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: 84
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