Vegetarian

emeals-Lentil, Lemon and Yogurt Soup Sweet White Corn on the Cob is for Dinner.

emeals-Lentil, Lemon and Yogurt Soup Sweet White Corn on the Cob takes 15 minutes to prepare.

emeals-Lentil, Lemon and Yogurt Soup Sweet White Corn on the Cob takes 25 minutes to cook.

emeals-Lentil, Lemon and Yogurt Soup Sweet White Corn on the Cob makes 2 servings.

The ingredients for emeals-Lentil, Lemon and Yogurt Soup Sweet White Corn on the Cob are:

1 t olive oil
2/3 c finely chopped yellow onion
? t cumin, 1 t ground coriander
? c red lentils
1 c vegetable broth
1 1/3 c water
1 t finely grated lemon zest
1 c chopped fresh spinach
Salt & pepper
2 T Greek yogurt
2 ears fresh corn, shucked & cleaned
(1 t butter, ? t cumin, pinch salt)

Here is how you make emeals-Lentil, Lemon and Yogurt Soup Sweet White Corn on the Cob:

Heat a large saucepan over med heat. Add olive oil, onion,cumin & coriander. Cook 6 min or until onion is browned. Addlentils, broth, water & lemon zest; bring to a boil. Cover & allowto simmer for 15 min, or until the lentils are soft. Just beforeserving, stir in spinach. Season w/ salt & pepper to taste. Topeach serving w/ 1 T yogurt.Drop corn into boiling water for 7 min. Rub w/ butter while stillwarm. Sprinkle w/ cumin & salt.Serving Size:?2 servings

The nutritional information for emeals-Lentil, Lemon and Yogurt Soup Sweet White Corn on the Cob is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 209.2

• Total Fat: 5.5 g
• Cholesterol: 5.0 mg
• Sodium: 593.9 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 7.6 g
• Protein: 9.7 g