Spinach Lentil Soup
Created by dienia b on May 9, 2024
- Servings: 10
- Prep Time: 9m
- Cook Time: 60m
- Recipe #42795
Ingredients
- 10 ounces frozen chopped spinach, thawed (1 package)
- 1/4 cup cilantro, chopped
- 1/4 cup parsley, chopped
- 1 tablespoon dill, minced
- 1 1/4 teaspoon kosher salt
- 5 tablespoons extra-virgin olive oil
- 2 cups onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon lemon pepper
- 4 ounces dry basmati rice (1/2 cup)
- 7 ounces green lentils (1 cup)
- 10 cups vegetable broth
- Topping
- 1 lemon
- 1/4 teaspoon garlic salt
- 1/8 teaspoon lemon pepper
- 8 ounces plain Greek yogurt (1 cup)
How to Make
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Step 1: Heat oil in stock pot.
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Step 2: Saute onions until translucent.
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Step 3: Add garlic, spices and the rest of the ingredients.
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Step 4: Simmer covered for 60 minutes.
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Step 5: Stir occasionally.
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Topping
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Step 6: Grate and juice lemon and season to taste.
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Step 7: Add to yogurt.
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Step 8: Add a bit to each bowl.
Nutritional Facts
- Serving Size: 1 (369.2 g)
- Calories 164.1
- Total Fat - 2.6 g
- Saturated Fat - 0.5 g
- Cholesterol - 19.3 mg
- Sodium - 1631 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 7.6 g
- Sugars - 3.7 g
- Protein - 13.8 g
- Calcium - 87.6 mg
- Iron - 3.3 mg
- Vitamin C - 22.9 mg
- Thiamin - 0.2 mg