Spinach Sour Soup Recipe
Ingredients
| Barley | 1⁄2 Cup (8 tbs) | |
| Chickpeas | 4 Ounce | |
| Yellow split peas | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Frozen chopped spinach | 20 Ounce | |
| Tomato paste | 3 Ounce | |
| Garlic | 2 Clove (10 gm), pressed | |
| Salt | 3 Teaspoon | |
| Dried mint | 3 Tablespoon, crumbled | |
| Hot red pepper | 1⁄2 Teaspoon | |
| Lemon juice | 4 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1655 Calories from Fat 110
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 2.1 g10.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6570.6 mg273.8%
Total Carbohydrates 340 g113.4%
Dietary Fiber 123.2 g492.8%
Sugars 47.8 g
Protein 121 g241.9%
Vitamin A 1188% Vitamin C 360.6%
Calcium 142.8% Iron 407.4%
*Based on a 2000 Calorie diet
Directions
The next day rinse and add fresh water to cover.
Bring to boil over high heat.
Reduce heat and add the split peas.
Cover and simmer about one hour.
Add the spinach, tomato paste, garlic, salt, mint, red pepper and lemon juice.
Cook ten minutes more.
Correct seasoning.
Add more water, if necessary.
Serve this soup hot or cold with Lentil Kufte.
Chef
