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Lentil Potato Spinach Soup Recipe

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Lentil Potato Spinach Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Boiled Lentils (without salt) | 1.00 cup
  • Olive oil | 2.00 tablespoon
  • Garlic, raw | 2.00 Tbsp
  • Onions raw | 2.00 medium 2-1/2" dia
  • Organic vegetable broth | 6.00 cup
  • Parsley, raw | 0.50 cup chopped
  • White potatoes, raw | 2.00 potato medium 2-1/4" to 3-1/4" dia
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Lemon juice, raw | 0.25 cup
Nutrition Facts (Per Serving)

Calories per serving: 156.52 mg

Fat per serving: 4.96 g

Saturated fat per serving: 0.70 g

Protein per serving: 4.76 g

Sodium per serving: 592.03 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Cover lentils with 2½ cups water in a medium saucepan.
  2. Bring to boil and reduce to simmer, covered for 30 minutes. Set aside.
  3. Drain liquids.
  4. Sauté garlic and onions with oil in a large saucepan until browned.
  5. Add vegetable (or chicken) broth, lentils and remaining ingredients except lemon juice.
  6. Cook mixture for about 1 hour until lentils and potatoes are tender.
  7. Add lemon juice and serve.

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