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    You are in: Home / Recipes / Lentil and Spinach Soup Recipe
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    Lentil and Spinach Soup

    Average Rating:

    2 Total Reviews

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    • on December 05, 2011

      Excellent recipe, thank you for sharing it. I used escarole instead of spinach, and mixed the garlic and salt well but did not make a paste (no mortar and pestle on hand, and the knife technique too laborious).

      I used the low end of the lemon juice recommendation, then put out additional lemon, plain yogurt, salt, and a red-pepper mix for my daughter and I to adjust the seasoning according to preference.

      I will definitely make this again. Would lend itself nicely to variations, e.g., adding potato, tomato, carrots . . . or not!

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    • on October 27, 2006

      This was included in a take-home pack for my DS, I did make a few changes to this recipes, I used turkey stock in place of water, increased the onions to 2 and increased the garlic to 3 tablespoons, I also added in some dried chili flakes for heat, this soup has wonderful flavor to it, I look forward to making it again soon, thanks Toni!...Kitten:)

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    Nutritional Facts for Lentil and Spinach Soup

    Serving Size: 1 (396 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 401.7
     
    Calories from Fat 131
    32%
    Total Fat 14.5 g
    22%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 623.6 mg
    25%
    Total Carbohydrate 49.6 g
    16%
    Dietary Fiber 23.1 g
    92%
    Sugars 3.7 g
    15%
    Protein 19.7 g
    39%

    The following items or measurements are not included:

    spinach

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