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Ingredientes
- 2 c. diced yellow onions
- 1/4 c. extra virgin olive oil
- 6 c. chicken stock
- 1 lb (2 1/4 c.) green lentils
- 1 lb minced frzn spinach or possibly
- 1 quart fresh leaves, stemmed, washed, and loosely packed
- 2 tsp grnd black pepper
- 1/4 c. fresh lemon juice salt to taste
Direcciones
- In a deep saucepan, saute/fry onions in extra virgin olive oil till transparent, but not brown. Add in chicken stock and bring to boil. Add in lentils and return to moderate boil. If using frzn spinach, add in it at this point; if using fresh spinach, julienne the leaves and add in when the lentils have been cooking 20 min. The soup should cook a total of 30 to 40 min, depending on the dryness of the lentils. Finish the soup with black pepper, lemon juice, and salt.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 6 servings | |
| Calories 393 | |
| Calories from Fat 93 | 24% |
| Total Fat 10.5g | 13% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 436mg | 18% |
| Potassium 1217mg | 35% |
| Total Carbs 52.32g | 14% |
| Dietary Fiber 26.1g | 87% |
| Sugars 3.99g | 3% |
| Protein 24.29g | 39% |
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