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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil (30 ml)
- 1 yellow onion (medium, coarsely chopped, 10 oz/300 gm)
- 2 1/2 cups red lentils (or green, picked over and well rinsed, 16 oz/454 gm)
- 3 Tbsp. tomato paste (45 gm)
- 1 bay leaf (crumbled)
- 1 tsp. fresh oregano (chopped, or ½ teaspoon dried)
- 1/2 tsp. fresh thyme leaves (or ¼ teaspoon dried)
- 1/2 tsp. coarse ground black pepper
- 1 dried red chile pepper (small, stem removed and chopped, optional)
- 10 oz. carrots (chopped, or mix of chopped carrots and celery, 300 gm)
- 10 cups water (2400ml, use less water for a thicker soup)
- 6 oz. baby spinach (180 gm, washed, stems removed, roughly chopped)
- 1 1/2 tsp. kosher salt
- lemon wedges
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium740mg31% |
| Potassium1220mg35% |
| Protein23g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber29g116% |
| Sugars6g |
| Vitamin A220% |
| Vitamin C50% |
| Calcium10% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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