Spinach Lentil Soup

1

cup

uncooked lentils

1/3

cup

uncooked green split peas

7

cups

water

2

bay leaves

2

potatoes

2

Tbs

olive oil

2

onions finely chopped

2

cloves of garlic, finely chopped

1

Tbs

dried dill weed or 2 tablespoons finely chopped fresh dill

½

tsp

black pepper

8-10 ounces fresh spinach or Swiss chard, chopped (6 cups)

1

tsp

sea salt

2

Tbs

red wine vinegar

1

Measure the lentils, spit peas, water, and bay leaves into a soup pot. Bring to a boil, then reduce the heat and simmer, partially cover, stirring occasionally to keep the lentils and peas from sticking. Cook for about 30 minutes, or until the lentils are tender.

2

Scrub the potatoes well but do not peal. Dice n small cubes and cook in water to cover until the cubes are cooked but still firm, about 5 minutes.

3

In a separate frying pan, heat the olive oil. Add the onions and sauté them add the garlic, dill and pepper. Add the spinach until wilted.

4

Add the potatoes, potato water, and spinach mixture to the lentils, along with salt. Simmer for at least 30 minutes to blend the flavors. About ten minutes before serving mix in the vinegar.

Servings: 10

Nutrition Facts

Serving size: 1/10 of a recipe (10.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

97.76

Calories From Fat (27%)

26.23

% Daily Value

Total Fat 2.98g

5%

Saturated Fat 0.43g

2%

Cholesterol 0mg

0%

Sodium 269.97mg

11%

Potassium 446.04mg

13%

Total Carbohydrates 14.85g

5%

Fiber 3.7g

15%

Sugar 2.06g

 

Protein 3.97g

8%

Source

Source: Cabbage Town Cookbook 1986