Lemony Lentil Soup with Spinach

Vegetarian
Gluten Free
Dairy Free
Very Healthy
Health score
87%
Lemony Lentil Soup with Spinach
452 min.
12
110kcal

Suggestions


Welcome to a delightful culinary experience with our Lemony Lentil Soup with Spinach! This vibrant and nourishing soup is not only a feast for the senses but also a powerhouse of health benefits. With a remarkable health score of 87, it’s perfect for those seeking a vegetarian, gluten-free, and dairy-free option that doesn’t compromise on flavor.

Imagine the comforting aroma of slow-cooked lentils mingling with the warmth of spices like cumin and cinnamon, creating a symphony of taste that will transport you to a cozy kitchen. The addition of fresh spinach and zesty lemon juice elevates this dish, providing a refreshing twist that brightens every spoonful. Each serving is packed with only 110 calories, making it an ideal choice for a light meal or a satisfying snack.

Whether you’re looking for a hearty starter for your dinner party or a nutritious antipasti to enjoy with friends, this soup is versatile enough to fit any occasion. With a preparation time of just 452 minutes in a slow cooker, you can set it and forget it, allowing the flavors to meld beautifully while you go about your day.

Join us in savoring this deliciously healthy Lemony Lentil Soup with Spinach, and discover how easy it is to enjoy a meal that is both good for you and bursting with flavor!

Ingredients

  •  carrots chopped
  • 0.3 teaspoon cinnamon 
  • teaspoon cumin 
  • 1.5 cups brown lentils dried washed and picked over
  • cloves garlic minced
  • teaspoon ground ginger 
  • 0.3 cup juice of lemon 
  • cups chicken broth low-sodium
  • large onion chopped
  • 12 servings salt 
  • 10 oz pkt spinach frozen dry thawed chopped

Equipment

  • slow cooker

Directions

  1. In slow cooker, combine onion, carrots, garlic, lentils, cumin, ginger, cinnamon, 1/2 tsp. salt, broth and 3 cups water. Cover and cook on low until lentils and vegetables are tender, 6 to 7 hours.
  2. Stir in spinach, cover, raise heat to high and cook for 20 minutes. Stir in lemon juice, season with salt and serve.

Nutrition Facts

Calories110kcal
Protein28.59%
Fat5.68%
Carbs65.73%

Properties

Glycemic Index
11.54
Glycemic Load
2.38
Inflammation Score
-10
Nutrition Score
18.37086964431%

Flavonoids

Catechin
0.08mg
Eriodictyol
0.25mg
Hesperetin
0.74mg
Naringenin
0.07mg
Luteolin
0.01mg
Isorhamnetin
0.63mg
Kaempferol
0.11mg
Myricetin
0.02mg
Quercetin
2.59mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:110.18kcal
5.51%
Fat:0.72g
1.11%
Saturated Fat:0.14g
0.85%
Carbohydrates:18.77g
6.26%
Net Carbohydrates:10.18g
3.7%
Sugar:1.85g
2.05%
Cholesterol:0mg
0%
Sodium:232.49mg
10.11%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.16g
16.33%
Vitamin A:4480.91IU
89.62%
Vitamin K:90.51µg
86.2%
Folate:154.59µg
38.65%
Fiber:8.59g
34.36%
Manganese:0.59mg
29.7%
Vitamin B1:0.25mg
16.5%
Iron:2.56mg
14.2%
Phosphorus:141.11mg
14.11%
Magnesium:51.29mg
12.82%
Potassium:408.19mg
11.66%
Vitamin B6:0.21mg
10.68%
Copper:0.19mg
9.65%
Zinc:1.39mg
9.25%
Vitamin B2:0.13mg
7.46%
Vitamin C:6.02mg
7.3%
Vitamin B3:1.43mg
7.15%
Vitamin E:0.89mg
5.91%
Vitamin B5:0.59mg
5.9%
Calcium:55.21mg
5.52%
Selenium:3.66µg
5.23%
Source:My Recipes