Lentil Potato Spinach Soup

10 100 242
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 30 min 5
Lentil Potato Spinach Soup
Health Highlights


1 cup Green lentils, raw
2 tbsp Vegetable oil
1 tbsp Garlic (minced)
2 medium Yellow onion
2 cup Vegetable stock/broth, low sodium
2 tbsp Parsley, fresh
1 package (10oz) Frozen spinach
2 potato Potato (cubed)
1 dash Salt and pepper
1/4 cup Lemon juice


Cover lentils with water in a medium saucepan. Bring to boil and simmer, covered for 20 minutes. Set aside. Drain liquids.

Saute onions in a large saucepan, until browned. Add vegetable (or chicken) stock, lentils and remaining ingredients except lemon juice.

Cook mixture for about 1 hour until lentils and potatoes are tender.

Puree ¼ of total soup and return to saucepan.

Stir in lemon juice just before serving.

Nutrition Facts

Per Portion

Calories 242
Calories from fat 61
Calories from saturated fat 8.3
Total Fat 6.8 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 6.0 g
Cholesterol 0
Sodium 82 mg
Potassium 704 mg
Total Carbohydrate 36 g
Dietary Fiber 7.8 g
Sugars 3.1 g
Protein 13.3 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 2.1

Energy sources


Meal Type(s)