eastern-european

Red Lentil and Spinach Kharcho-Style Soup

Name: Red Lentil and Spinach Kharcho-Style Soup
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 100 g red lentils (dry); 450 g vegetable broth (low sodium); 70 g yellow onion, finely chopped; 20 g tomato paste; 80 g baby spinach; 8 g garlic, minced; 18 g olive oil; 15 g lemon juice; 3 g ground coriander; 2 g smoked paprika; 0.5 g salt; 0.5 g black pepper

This simmered dish pairs red lentils with baby spinach, vegetable broth and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

83 g Carbohydrates

20 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

100g red lentils (dry) 352 kcal
450g vegetable broth (low sodium) 27 kcal
70g yellow onion, finely chopped 28 kcal
20g tomato paste 16 kcal
80g baby spinach 18 kcal
8g garlic, minced 12 kcal
18g olive oil 159 kcal
15g lemon juice 5 kcal
1.5 tsp (3g) ground coriander 9 kcal
0.75 tsp (2g) smoked paprika 6 kcal
0.25 tsp (1g) salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

red lentils (dry)vegetable broth (low sodium)
Rinse the lentils and add to a small pot with the broth. Bring to a boil, then reduce to a steady simmer.
red lentils (dry)yellow oniontomato paste
Stir in the onion and tomato paste. Simmer 12-15 minutes until the lentils are very tender.
baby spinachgarlicground coriandersmoked paprikasaltblack pepper
Add the spinach, garlic, ground coriander, smoked paprika, salt, and black pepper. Simmer 2-3 minutes until the spinach wilts.
olive oillemon juice
Remove from heat, stir in lemon juice, then drizzle with olive oil. Taste and adjust seasoning before serving.