mediterranean

Greek Lentil Soup with Spinach and Lemon

Name: Greek Lentil Soup with Spinach and Lemon
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 95 g dry brown lentils; 22 g olive oil; 90 g onion, diced; 80 g carrot, diced; 6 g garlic, minced; 80 g baby spinach; 20 g lemon juice; 1 g bay leaf; 2 g salt; 0.5 g black pepper

This simmered dish pairs dry brown lentils with baby spinach, lemon juice and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch 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

29 g Protein

84 g Carbohydrates

23 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

95g dry brown lentils 334 kcal
22g olive oil 194 kcal
90g onion, diced 36 kcal
80g carrot, diced 33 kcal
6g garlic, minced 9 kcal
80g baby spinach 18 kcal
20g lemon juice 6 kcal
1g bay leaf 3 kcal
0.75 tsp (2g) salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

dry brown lentils
Rinse lentils. In a pot, combine lentils and water; bring to a boil and skim foam if needed.
dry brown lentilsolive oilonioncarrotgarlicbay leaf
Add onion, carrot, garlic, bay leaf, and olive oil. Reduce to a steady simmer and cook 18-22 minutes until lentils are tender.
baby spinach
Stir in spinach and cook 2 minutes until wilted.
bay leafsaltblack pepper
Season with salt and black pepper. Remove bay leaf.
lemon juice
Stir in lemon juice just before serving. Taste and adjust seasoning.