Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 bunch fresh cilantro, stems removed
- 12 cloves garlic
- olive oil
- 2 1/2 tsp salt, divided
- 2 large onions, chopped fine
- 1 lb lentils, washed and drained
- 1 1/2 tsp cinnamon
- 12 cups water
- 1 box frozen spinach, (about 10oz)
- 2 medium potatoes, cubed
- 6 tbls lemon juice
- =
Directions
Place the cilantro, garlic, 3 tbls olive oil, and 1/2 teaspoon of salt in a food processor.
Process mixture until a paste forms.
Set mixture aside.
Sauté onions in 1/4 cup of olive oil until light brown.
Add lentils and the mixture.
Cook on medium heat for a few minutes.
Add cinnamon and water.
Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.
Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.
and cook, uncovered, on low heat until lentils are creamy.
Add lemon juice and continue cooking, uncovered, for 10 minutes.
This soup can be served cold, warm or hot.
Cooking Time: about 1 1/2 hours.