spinach, lemon and lentil soup

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Spinach, Lemon and Lentil Soup

 

Recipe By :Donna Hay

Serving Size : 6 Preparation Time :0:00

Categories : Meatless Soups and Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound green lentils

1 tablespoon olive oil

3 leeks -- finely chopped

4 cloves garlic -- crushed

3 potatoes -- peeled and chopped

3 bay leaves

4 sprigs thyme

4 sprigs oregano

1 quart vegetable stock

2 quarts water

1 1/8 pounds English spinach -- trimmed and chopped

1/3 cup lemon juice

 

Place lentils in a bowl, cover with cold water and allow to stand for 2 hours.

 

Heat oil in a large saucepan over medium heat. Add leeks and garlic to pan and

cook for 6 minutes or until golden and soft. Add potatoes, bay leaves, thyme,

oregano, stock water and drained lentils to pan and simmer for 40 minutes or

until lentils are soft.

 

Add spinach and lemon juice to soup and cook for 1 minute. Serve soup with

grilled Turkish bread.

 

Source:

" The New Cook (1997 Murdock) "

 

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Per Serving (excluding unknown items): 438 Calories; 6g Fat (12.4% calories from

fat); 25g Protein; 76g Carbohydrate; 26g Dietary Fiber; 2mg Cholesterol; 1181mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit;

1 Fat.

 

 

Nutr. Assoc. : 903920 0 0 0 0 0 0 0 0 0 1423 0