MediterraneanGluten-freeDairy-freeLunchIron
Lentil Soup with Wilted Spinach
A warm bowl of lentil soup finished with wilted spinach and lemon — a plant-forward lunch with iron.
- Prep
- 5 min
- Cook
- 18 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 1/2cup dry (95g)red lentils
- 2cups (480g)vegetable broth
- 1/4(40g)onion, diced
- 1clove (3g)garlic, minced
- 1cup (30g)baby spinach
- 1tbsp (14g)extra-virgin olive oil
- 1/4(10g)lemon, juiced
- 1pinchsea salt
Instructions
- 01
Heat the olive oil in a saucepan over medium heat. Add the onion and garlic, cooking 2 minutes until soft.
- 02
Add the lentils and broth, bring to a simmer, and cook 15 minutes until the lentils are tender.
- 03
Stir in the spinach until wilted, about 30 seconds.
- 04
Finish with lemon juice and salt.
Nutrition (per serving)
- Calories
- 480kcal
- Protein
- 22g
- Carbs
- 60g
- Fat
- 14g
- Fiber
- 14g
- Selenium
- 6mcg
- Zinc
- 3.4mg
- Iron
- 6.8mg
- B12
- 0mcg
- Iodine
- 5mcg
- Sodium
- 580mg