Persian Spinach Soup with Lentils Recipe

Name: Persian Spinach Soup with Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 2 medium onions, diced (about 2 1/2 cups); 1/4 cup lentils; 1/2 tsp. turmeric; 3 1/2 cups low-sodium vegetable broth; 10 oz. frozen chopped spinach, thawed and drained; 3 green onions, finely chopped (about 1/2 cup); 2 oz. fettuccine, broken into 1-inch lengths (about ⅓ cup); 1 cup plain nonfat yogurt; 1 Tbs. chopped mint

Servings: persons

2 Tbs. olive oil
2 medium onions, diced (about 2 1/2 cups)
1/4 cup lentils
1/2 tsp. turmeric
3 1/2 cups low-sodium vegetable broth
10 oz. frozen chopped spinach, thawed and drained
3 green onions, finely chopped (about 1/2 cup)
2 oz. fettuccine, broken into 1-inch lengths (about ⅓ cup)
1 cup plain nonfat yogurt
1 Tbs. chopped mint

1
Heat oil in large saucepan over medium-high heat.
2
Add onions, and cook 15 minutes, or until browned, stirring occasionally.
3
Transfer 1/4 cup onions to small bowl to cool.
4
Add lentils and turmeric to pot, and saute 1 minute.
5
Stir in vegetable broth and 3 1/2 cups water, and bring to a boil.
6
Reduce heat to medium-low, and simmer 10 minutes.
7
Add spinach and green onions, and cook 20 minutes more.
8
Stir in pasta, and cook 10 minutes, or until al dente.
9
Season with salt and pepper.
10
Stir yogurt and mint into reserved onion.
11
Season with salt and pepper.
12
Ladle soup into bowls, and serve with dollops of yogurt mixture.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbs. olive oil, 2 medium onions, diced (about 2 1/2 cups), 1/4 cup lentils, 1/2 tsp. turmeric, and more.

Yes, Persian Spinach Soup with Lentils falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Spinach Soup with Lentils

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