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Ingredientes
- 1 c. lentils rinsed and picked over
- 1 x Spanish onion finely minced
- 2 x garlic cloves finely minced
- 2 x carrots peeled and diced
- 1 stalk celery sliced
- 10 c. low-sodium vegetable broth
- 1 Tbsp. curry pwdr
- 1 1/2 c. diced peeled potato
- 10 ounce spinach
- 1 Tbsp. red wine vinegar Salt
- 12 Tbsp. plain yogurt or possibly lowfat sour cream
Direcciones
- PREP: Wash the spinach; remove stems, and coarsely chop.
- 1. Place lentils, onion, garlic, carrots, celery, 6 c. stock, and curry pwdr minutes a soup pot and bring to a boil. Reduce heat to medium and cook, partially covered, for 2 hrs.
- 2. Add in potato, spinach, and 4 c. more of stock and cook, uncovered, for 2 hrs more.
- 3. Add in vinegar and, if necessary, more stock. Salt to taste.
- 4. Serve with a dollop of lowfat sour cream or possibly yogurt.
- Yield: "12 c."
- NOTES : This is a hearty one-dish meal, especially wonderful to come in to after skiing or possibly sledding. Put the soup on the stove in the morning and after a long and leisurely breakfast, go outside. When the cool becomes too much, your soup will be ready.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 12 servings | |
| Calories 104 | |
| Calories from Fat 11 | 11% |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 684mg | 28% |
| Potassium 497mg | 14% |
| Total Carbs 15.66g | 4% |
| Dietary Fiber 6.2g | 21% |
| Sugars 2.07g | 1% |
| Protein 8.0g | 13% |
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