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6 servings
15 min active time
1 h total time
3.0 (2 votes)
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Original
1 Tbsp | |
1 cup chopped | |
1 cup chopped | |
1 cup chopped | |
1 cup chopped | |
2 minced | |
2 tsp | |
2 tsp | |
2 tsp | |
2 tsp | |
2 tsp | |
1 cup | |
1 cup | |
4 cups | |
2 cups | |
1⁄4 cup | |
1 cup | |
1 Tbsp | |
5 cups |
Amount per serving
Daily %
Calories
345
17%
Total Fat
5.3 g
7%
Cholesterol
0.80 mg
0%
Sodium
1212 mg
53%
Total Carbohydrates
56 g
20%
Fiber
16 g
57%
Total Sugar
6.2 g
Proteins
19 g
38%
Calcium
173 mg
13%
Iron
6.8 mg
38%
Potassium
1097 mg
23%
Vitamin D
0.44 mcg
2%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Prepare all the ingredients.
- 2Heat the oil in a large stockpot (or a dutch oven).
- 3Add onions, celery, carrot, potato and garlic and saute for ~5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook ~2 minutes.
- 4Add lentils and saute ~2 minutes, then add the broth, water and tomato paste. Stir to combine.
- 5Bring the soup to a boil. Cover and reduce heat to simmer for 30 minutes.
- 6Remove from heat. Stir in almond milk, lemon juice, spinach. Stir until the spinach has wilted.
- 7Top with your desired toppings (yogurt, parsley, crackers...). Serve.
- 1Prepare all the ingredients.
Published by Julien Amelot