Mediterranean Lentil Soup with Spinach
Created by Sue on March 2, 2013
- Servings: 7
- Prep Time: 15m
- Cook Time: 8h
- Recipe #8391
Ingredients
- 1 cup dry lentils (French green lentils, or 1 cup brown lentils)
- 2 yellow onions, chopped
- 2 celery ribs, finely chopped
- 2 carrots, finely chopped
- 1 potato, peeled and grated
- 1 clove garlic, minced
- 1 teaspoon cumin seed
- 1 teaspoon lemon zest
- 6 cups vegetable broth (or chicken broth)
- 1 package (10 ounce) frozen chopped spinach (thawed)
- 2 tablespoons lemon juice
How to Make
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Step 1: Sort lentils and rinse under cold water.
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Step 2: Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
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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.
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Step 4: Add spinach and lemon juice and cook on HIGH for 20 minutes more.
Nutritional Facts
- 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