Appetizers / Soups / Salads

Lentil, Lemon and Yogurt soup with Sweet White Corn on the Cob takes several minutes to prepare.

Lentil, Lemon and Yogurt soup with Sweet White Corn on the Cob takes several minutes to cook.

Lentil, Lemon and Yogurt soup with Sweet White Corn on the Cob makes 6 servings.

The ingredients for Lentil, Lemon and Yogurt soup with Sweet White Corn on the Cob are:

(1 T olive oil)
2 c finely chopped yellow onions
(1 t cumin, 1 t ground coriander)
1? c red lentils
3 c vegetable stock
(4 c water)
1 T finely grated lemon zest
2 c chopped fresh spinach
(Salt and pepper)
1 c Greek yogurt
6 ears sweet white corn, shucked & cleaned
(1 T butter, ? t cumin, ? t salt)

Here is how you make Lentil, Lemon and Yogurt soup with Sweet White Corn on the Cob:

Heat a large saucepan over medium heat. Add olive oil, onion,cumin and coriander. Cook for 6 minutes or until the onion iswell browned. Add lentils, stock, water and lemon zest; bring toa boil. Cover and allow to simmer for 15 minutes or until thelentils are soft. Just before serving, stir in the spinach. Seasonwith salt and pepper to taste. Top each serving with a dollop ofyogurt.Drop corn into boiling water for 7 minutes. Rub with butter whilestill warm. Sprinkle with cumin and salt.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user LOVITAR.

The nutritional information for Lentil, Lemon and Yogurt soup with Sweet White Corn on the Cob is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 445.4

• Total Fat: 5.8 g
• Cholesterol: 5.2 mg
• Sodium: 27.0 mg
• Total Carbs: 71.8 g
• Dietary Fiber: 16.5 g
• Protein: 27.7 g