 |
|
|
|
|
|
Lentil Spinach Soup Recipe
2 med. onions
1 clove garlic, finely chopped
2 T. vegetable or olive oil
3 cups water
1 tsp. salt
8 ounces dried lentils (about 1 1/4 cups)
1 tsp. grated lemon peel
2 tsp. lemon juice
10 oz. spinach, chopped (about 4 cups) [or] 1 10 oz. pkg. frozen chopped spinach, thawed
Cook and stir onions and garlic in oil in 3 qt. saucepan over med. heat until onions are tender. Stir in water, salt and lentils. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in lemon peel, lemon juice and spinach. Cover and simmer until spinach is tender, about 5 minutes. 4 servings (about 1 1/4 cups each. 260 calories per serving.)
Show Reviews (0)
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|