Good for:
Weight loss
World food:
Lebanese, Mediterranean
Nutrition per serving
Calories (kcal)
439
Fat (g)
19.0
Carbs (g)
49.0
Protein (g)
20.0
Salt (g)
0.6
Sugar (g)
8.0
Ingredients
4
tbsp
Olive Oil
1
Medium
Onion ((2-1/2" dia))
2
Carrots (diced)
3
Stalk
Celery (diced)
4
Dash
Black Pepper
4
Dash
Sea Salt
4
Clove
Garlic (minced)
2
tsp
Cumin
2
tsp
Cinnamon
1
Cup
Lentils
4
Cup
Chicken Stock
4
Cup
Water
1
Lemon Juice (juice of lemon)
8
Cup
Spinach
Method
- Heat oil in a large soup pot over medium-high heat. Add in the onions, carrots, and celery and
cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper to
taste. - Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 30-60 seconds. Add lentils to the
pan and heat 1-2 minutes to slightly toast. Pour in the chicken broth, water, and lemon juice then
bring the pot to a boil. Reduce heat to low and simmer until lentils are tender, about 30-45 minutes. - Right before serving, stir in the spinach and cook until bright green and wilted, about 2 minutes.
Serve while still hot.
