Lentil Soup with Spinach

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Lentil Soup with Spinach

 

Recipe By :Habeeb Salloum and James Peters

Serving Size : 6 Preparation Time :0:00

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

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1 cup brown lentils -- rinsed and drained

8 cups water

salt -- to taste

1/4 cup finely chopped cilantro

2 large onions -- finely chopped

4 garlic cloves -- chopped

1/4 cup olive oil

10 ounces fresh spinach -- washed and chopped

1 cup finely chopped parsley

1/2 cup lemon juice

 

Place lentils, water, and salt in a pot and cook over a medium heat until the

lentils are tender but still intact and slightly firm.

 

Meanwhile, fry the cilantro, onions and garlic in the oil, stirring until the

onions are golden brown. Add the fried mixture with its oil to the lentils,

then stir in spinach, parsley, and lemon juice. Simmer until the spinach is

cooked.

 

Description:

" from Syria and Lebanon "

Cuisine:

" Middle Eastern "

Source:

" From the Lands of Figs and Olives "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 224 Calories; 10g Fat (36.6% calories

from fat); 11g Protein; 26g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

58mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2

Fat.

 

NOTES : Swiss chard may be substituted for the spinach.

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