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Mediterranean Lentil Soup with Spinach

  • 520minutes
  • 184calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B2, B3, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup green lentils or 1 cup brown lentils

  2. 2 onions , chopped

  3. 2 celery ribs , finely chopped

  4. 2 carrots , finely chopped

  5. 1 potato , peeled and grated

  6. 1 clove garlic , minced

  7. 1 teaspoon cumin seed

  8. 1 teaspoon lemon, zest of

  9. 6 cups vegetable broth (chicken broth may be substituted)

  10. 1 (10 ounce) package frozen chopped spinach , thawed

  11. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. Sort lentils and rinse under cold water.

  2. Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.

  3. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.

  4. Add spinach and lemon juice and cook on HIGH for 20 minutes more.

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