Lentil and spinach soup
TM6 TM5 TM31

Lentil and spinach soup

4.1 ( 42 ratings )

Ingredients

  • 50 g onions cut into quarters
  • 50 g carrots peeled and cut into slices (0.5 cm)
  • 50 g celery leaves washed and dried
    or 50 g celery stalks cut into slices
  • 250 g dried lentils
  • 1 dried bay leaf
  • 1 tbsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l)
  • 1000 g water
  • 50 g olive oil
  • 200 g fresh spinach leaves washed and dried
    or 200 g frozen spinach leaves defrosted and squeezed
  • 160 g rice (cooking time 16 minutes)
  • ½ tsp salt

Nutrition
per 1 portion
Calories
451 kcal / 1887 kJ
Protein
18.8 g
Fat
13.7 g
Carbohydrates
67.3 g
Fiber
10.5 g

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