Lentil Potato Spinach Soup
Ingredients
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
Directions
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
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Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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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 |
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300g |
375g |
Dietary Fiber |
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25g |
30g |
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Calories per gram: |
Fat 9 •
Carbohydrate 4 •
Protein 4
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