Lentil-Spinach Soup

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Heat oil in a large soup pot over medium heat. Add onions and cook until soft, about 7 minutes. Stir in garlic, cumin, coriander, curry and lentils. Cook until fragrant, 2 to 3 minutes. Pour in vegetable stock and tomatoes, to cover. Bring to a boil. Reduce to a simmer and cook until lentils are tender, about 20 minutes.

For a creamier soup, whisk or mash half of the soup.

Stir in spinach, salt, pepper and lemon juice. Cook until the spinach just wilts, 2 to 3 minutes.

Each serving: 220 cal, 2.5g fat (0g sat), 
0mg chol, 510mg sodium, 35g carb, 9g fiber, 14g protein

Recipe by PCC Natural Markets

Learn more about our recipes. View guidelines »

More about: lentils, soup, spinach, tomatoes

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