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Northern Pulse Growers Association

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Lentil Potato Spinach Soup

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1 c. dry green lentils                                        
½ c. fresh parsley, chopped
2 T. canola oil                                                   
4 c. fresh spinach, chopped
2 garlic cloves, minced                           
2 medium potatoes, cubed
2 medium onions, chopped                                     
¼ c. lemon juice
6 c. vegetable/chicken broth                
Salt and pepper to taste

Cover lentils with 2 ½ cups water in a medium saucepan. Bring to boil and reduce to simmer, covered for 30 minutes. Set aside and drain liquids. Sauté garlic and onions with oil in a large saucepan until browned. Add vegetable or chicken broth, lentils and remaining ingredients except lemon juice. Cook mixture for about 1 hour until lentils and potatoes are tender. Add lemon juice and serve.

Nutrition Facts
Serving Size 
Servings Per Container 8
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4