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Lentil Soup with Spinach Recipe
|Lentils||12 Ounce, soaked for 2 hours in cold water (350 Gram, Large Green / Brown Dried)|
|Onions||8 Ounce, chopped (250 Gram)|
|Leek||1 Medium, cleaned and chopped|
|Olive oil||3 Tablespoon|
|Carrots||8 Ounce, diced (250 Gram)|
|Waxy potatoes||10 Ounce, washed and diced (300 Gram)|
|Garlic cloves||1 1⁄2 Ounce, sliced (40 Gram / 7 Pieces)|
|Flat leaf parsley||4 Ounce, finely chopped (100 Gram)|
|Garlic||1 Clove (5 gm)|
|Thyme||1 Tablespoon (Mountain Variety)|
|Freshly ground black pepper||1 Teaspoon|
|Spinach||2 Pound, thick stalks removed and washed (1 Kilogram)|
|Fresh basil leaves||1 1⁄2 Ounce, chopped (40 Gram)|
Calories 415 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.4%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 237 mg9.9%
Total Carbohydrates 66 g21.9%
Dietary Fiber 25.8 g103.3%
Sugars 7 g
Protein 23 g45.5%
Vitamin A 463.6% Vitamin C 160.9%
Calcium 30.9% Iron 68.5%
*Based on a 2000 Calorie diet
Add the carrots, potatoes, garlic, parsley, bay leaves, clove, thyme and oregano, and sprinkle with pepper.
Stir over a medium-high heat for a few minutes.
Drain and rinse the lentils.
Stir them into the vegetables and add 3 litres (5 pt) water.
Simmer until the lentils are soft - about 40-45 minutes.
Please don't add salt until the end, or the lentils will take much longer to cook.
In fact, they may never soften.
Add the salt, chop the spinach and stir it in, with half the chopped basil.
Serve as soon as the spinach has wilted.
The extra basil is for sprinkling on top at table.