Lentil Potato Spinach Soup Recipe

	Preparation Time
	35 minutes

	Cooking Time
	1hour

	Servings
	6 persons

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A spicy red lentil soup that is delicious, fast and easy.

Nutrition Facts

Amount per Serving

Calories 582.90 kcal

% Daily Value *

Total Fat 7.88 g: 12.1 %
Saturated Fat Content 1.39 g: 7 %
Cholesterol 107.07 mg: 35.7 %
Sodium 631.99 mg: 26.3 %
Total Carbohydrate: 35.8 %
Dietary Fiber 5.16 g: 20.6 %
Sugars 5.27 g: 13.2 %
Protein 21.34 g: 42.7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Spices, pepper, black	1 dash
Salt	1 dash
Olive oil	2 tablespoon
Organic vegetable broth	6 cup
Lemon juice, raw	¼ cup
Garlic, raw	2 clove(s)
Onions raw	2 medium 2-1/2" dia
Parsley, raw	½ cup chopped
White potatoes, raw	2 potato medium 2-1/4" to 3-1/4" dia
Boiled Lentils (without salt)	1 cup
Fresh spinach pasta	4 cup

Preparation method

Cover lentils with 2½ cups water in a medium saucepan.
Bring to boil and reduce to simmer, covered for 30 minutes. Set aside.
Drain liquids.
Sauté garlic and onions with oil in a large saucepan until browned.
Add vegetable (or chicken) broth, lentils and remaining ingredients except lemon juice.
Cook mixture for about 1 hour until lentils and potatoes are tender.
Add lemon juice and serve.

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