Appetizers / Soups / Salads

Lebanses lentil soup with spinach and lemon is for Lunch.

Lebanses lentil soup with spinach and lemon takes 20 minutes to prepare.

Lebanses lentil soup with spinach and lemon takes 45 minutes to cook.

Lebanses lentil soup with spinach and lemon makes 12 servings.

The ingredients for Lebanses lentil soup with spinach and lemon are:

4 tbsp. olive oil
11/2 c. onion,chopped fine
4 closes of garlic, chopped
2 tsp. cumin, ground
1/2 tsp. cayenne pepper
1 1/2 c. lentils, picked over and washed
4 c., chicken or vegetable broth
4 c. water
1/4 c. fresh mint, chopped
1 tsp. salt
1/2 tsp. pepper
1 10-oz. bag fresh spinach
zest of one lemon
3 tbsp. lemon juice
yogurt for garnish

Here is how you make Lebanses lentil soup with spinach and lemon:

In large pot, heat 3 tbsp. olive oil over high heat. Add onions and cook, stirring, for 3 minutes. Turn heat down to medium low. Cook until lightly golden, about 3 minutes. Stir in garlic and cook 2 minutes. Stir in cumin and cayenne; cook 30 seconds. Add lentils, stock and water, and raise heat to high.When it comes to boil, reduce to simmer and cook until lentils are soft, about 30 minutes. Add mint and season with salt and pepper. Puree 1 cup of soup in food processor and stir back into pot.While lentils are cooking, heat remaining 1 tbsp. of olive oil in a large frying pan. Add half of spinach and stir until wilted. Add remaining spinach and stir until wilted. Transfer spinach to cutting board and roughly chop. Set aside.When ready to serve, bring to simmer and stir in spinach, lemon zest and juice. Season to taste with salt and pepper. Ladle into warm bowls and garnish with a dollop of yogurt.Number of Servings: 12Recipe submitted by SparkPeople user ENJ503.

The nutritional information for Lebanses lentil soup with spinach and lemon is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 89.0

• Total Fat: 4.9 g
• Cholesterol: 1.7 mg
• Sodium: 535.4 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 2.9 g
• Protein: 3.6 g