Lentil And Spinach Soup.
Description
This International soup features Oz green lentils 450 g 1 lb fresh, thawed, Teaspoon soya oil. -or frozen spinach washed., Onion peeled and chopped. 300 ml Half pt vegetable stock., Teaspoon ground cumin. Ground black pepper.. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cover the lentils with water in a large saucepan.
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Bring to the boil and simmer for 40 minutes.
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Heat the oil in a non-stick frying pan and cook the onion until just soft, about 5 minutes.
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Add the cumin and cook for a further 2 minutes.
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Stir in the spinach and cook until it becomes limp.
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Drain the lentils and mix with the spinach and stock.
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Puree the soup in a blender.
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Re-heat.
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Add black pepper to taste, and serve.
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ories 862 kj 15,4 31
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2270.8kcal
- % Daily Value *
- Total Fat 250.2g385%
- Saturated Fat 37.5g188%
- Cholesterol 0.0mg0%
- Sodium 1.9mg1%
- Total Carbohydrate 11.1g4%
- Dietary Fiber 3.9g16%
- Sugars 1.8g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
300, 450, black, blending, boiling, chopped, cumin, fresh, frozen, frying, green, ground, half, international, lentil, lentils, oil, onion, peeled, pepper
