Appetizers / Soups / Salads

Persian Spinach Soup with Lentils is for Dinner.

Persian Spinach Soup with Lentils takes several minutes to prepare.

Persian Spinach Soup with Lentils takes several minutes to cook.

Persian Spinach Soup with Lentils makes 6 servings.

The ingredients for Persian Spinach Soup with Lentils are:

Spinach, frozen, 1 package (10 oz) yields
Lentils, .25 cup
Olive Oil, 3 tbsp (the recipe called for 2 but I wound up adding more oil as the onions were sticking a bit)
Scallions, raw, 3 medium (4-1/8" long)
Low Sodium Vegetable Broth, 3.5 cup (8 fl oz) (the recipe called for low sodium vegetable broth but I only had chicken on hand)
*Tumeric, .5 tsp
*Ronzoni, Healthy Harvest Spaghetti, 2 oz ; broken into 1 inch pieces (the recipe called for 2 ounces of fettuccine but I had this on hand; I think it makes it healthier)
Onions, raw, 2.5 cup, chopped
1 cup plain nonfat yogurt
1 Tbs. chopped mint

Here is how you make Persian Spinach Soup with Lentils:

1. Heat oil in large saucepan over medium high heat. Add onions, and cook 15 minutes, or until browned. stirring occasionally. Transfer 1/4 cup of onions to a bowl to cool.2. Add lentils and tumeric to pot, and saute 1 minute. Stir in broth and 3.5 cups of water, and bring to a boil. Reduce heat to medium low, and simmer 10 minutes. Add spinach and green onions (scallions), and cook 20 minutes more, stir in pasta, and cook 10 minutes, or until al dente. Season with slat and pepper.4. Stir yogurt and chopped mint into reserved onion. Season with salt and pepper. Ladle soup into bowls, and serve with a dollop of yogurt mixture.Number of Servings: 6Recipe submitted by SparkPeople user LORRIY.

The nutritional information for Persian Spinach Soup with Lentils is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 143.0

• Total Fat: 7.4 g
• Cholesterol: 2.9 mg
• Sodium: 587.3 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 4.2 g
• Protein: 4.4 g

The dietary needs meet for Persian Spinach Soup with Lentils is Vegetarian