Red Lentil Soup With Spinach
Recipe: #31319
January 20, 2019
Categories: Beans, Carrot, Spinach, Gluten-Free, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc., Kosher Meat, more
"A SkinnyTaste.com recipe that was in my email and caught my eye with the fresh vegetables and lentils. It is Middle Eastern inspired, freezer friendly and only 1 freestyle point."
Ingredients
Nutritional
- Serving Size: 1 (379.1 g)
- Calories 61.6
- Total Fat - 3.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 1266.5 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1.9 g
- Sugars - 2.8 g
- Protein - 2.9 g
- Calcium - 52.8 mg
- Iron - 1.5 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a large pot or Dutch oven over medium heat. Stir in the onions and carrots and saute until soft about 5 to 6 minute.
Step 2
Add the chopped garlic, turmeric and cumin and continue cooking for 2 to 3 minutes more stirring to combine.
Step 3
Add the lentils and broth and bring to a boil. Reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat and toss in parsley, spinach and stir in lemon juice and serve immediately.
Tips
- Large pot or Dutch oven with lid