Lentil And Spinach Soup. Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
175 gram: 6 oz green lentils,
450 gram: 1 lb fresh, thawed
10 milliliter: 2 tsp soya oil.,
-or frozen spinach washed.,
1 large: Onion peeled and chopped.,
300 milliliter: Half pt vegetable stock.,
5 milliliter: 1 tsp ground cumin.,
Ground black pepper.,
Directions:
Cover the lentils with water in a large saucepan. Bring to the boil
and simmer for 40 minutes. Heat the oil in a non-stick frying pan and
cook the onion until just soft, about 5 minutes. Add the cumin and
cook for a further 2 minutes. Stir in the spinach and cook until it
becomes limp. Drain the lentils and mix with the spinach and stock.
Puree the soup in a blender. Re-heat. Add black pepper to taste, and
serve.
206 Calories 862 kj 15,4 g protein 31,0 g carbohydrate of which 4 g
sugar. 3,6 g fat of which 0,4 g saturates. 0,3 g sodium 5,9 g dietary
fibre.
Source from luhu.jp
and simmer for 40 minutes. Heat the oil in a non-stick frying pan and
cook the onion until just soft, about 5 minutes. Add the cumin and
cook for a further 2 minutes. Stir in the spinach and cook until it
becomes limp. Drain the lentils and mix with the spinach and stock.
Puree the soup in a blender. Re-heat. Add black pepper to taste, and
serve.
206 Calories 862 kj 15,4 g protein 31,0 g carbohydrate of which 4 g
sugar. 3,6 g fat of which 0,4 g saturates. 0,3 g sodium 5,9 g dietary
fibre.
Source from luhu.jp
Tags
Soup/stew