Lentil potato spinach soup Another great winter warming soup that is high in fibre and super filling! Lentils are a great source of soluble fibre to keep you feeling fuller for longer. Main Print this recipe Details Serves: Serves 5Number of ingredients: 10 IngredientsTo prep: 20 Minutes PrepTo cook: 1 Hour CookDifficulty: Medium Nutrition per servingEnergy : 1191kJProtein: 17gFat (total) : 6g- Saturated Fat: 0.9gCarbohydrate (total): 37gFibre: 8gSodium: 79mg Ingredients 1 cup dry green lentils 2 tablespoons vegetable oil 1 tablespoon minced garlic 2 medium onions, chopped 2 cups reduced sodium gluten free vegetable or chicken stock 2 tablespoons chopped fresh parsley 1 packet (~280g) frozen spinach, thawed and chopped finely 2 medium potatoes, cubed 1/4 cup fresh lemon juice salt and pepper to taste Method Cover lentils with water in a medium saucepan. Bring to boil and simmer, covered for 20 minutes. Set aside. Drain liquids. Saute onions in a large saucepan, until browned. Add vegetable (or chicken) stock, lentils and remaining ingredients except lemon juice. Cook mixture for about 1 hour until lentils and potatoes are tender. Puree 1/4 of total soup and return to saucepan. Stir in lemon juice just before serving.
