Directions:
- Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils.
- Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. Add the spinach, lemon juice, and salt. If you prefer a thinner soup, add a bit more water. Cook until spinach is wilted, about 5 minutes. Adjust salt and lemon to suit your taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.67 Kcal (723 kJ) | ||
| Calories from fat | 36.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.1g | 6% | |
|---|---|---|---|
| Sodium | 315.28mg | 13% | |
| Potassium | 451.62mg | 10% | |
| Total Carbs | 25.1g | 8% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 11.36g | 45% | |
| Protein | 9.88g | 20% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.1mg | 17% | |
| Calcium | 69.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 83.37 Kcal (349 kJ) | ||
| Calories from fat | 17.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 6% | |
|---|---|---|---|
| Sodium | 152.22mg | 13% | |
| Potassium | 218.05mg | 10% | |
| Total Carbs | 12.12g | 8% | |
| Sugars | 1.13g | 9% | |
| Dietary Fiber | 5.49g | 45% | |
| Protein | 4.77g | 20% | |
| Vitamin C | 4.5mg | 15% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.5mg | 17% | |
| Calcium | 33.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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