Mediterranean Lentil Soup with Spinach
7
Servings
Servings
15m PT15M
Prep Time
Prep Time
8h PT8H
Cook Time
Cook Time
8h 15m
Ready In
Ready In
Recipe: #8391
March 02, 2013
Categories: Soups/Stews, Beans, Vegetables, Spinach, Mediterranean, North American, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Weeknight Meals, Slow Cooker, Diabetic, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, Low Glycemic, No Eggs, Non-Dairy, Vegan, Vegetarian, Special Diet - Weight Watchers etc. more
"Has a mild spicing and a nice combination of vegetables. Great crockpot recipe!"
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (491.2 g)
- Calories 227.4
- Total Fat - 0.9 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1025.9 mg
- Total Carbohydrate - 44.9 g
- Dietary Fiber - 14.6 g
- Sugars - 8 g
- Protein - 12.1 g
- Calcium - 109.1 mg
- Iron - 4.7 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.4 mg
Step 1
Sort lentils and rinse under cold water.
Step 2
Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
Step 3
Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
Step 4
Add spinach and lemon juice and cook on HIGH for 20 minutes more.
Tips & Variations
No special items needed.
Tags :
Soups/Stews
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