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Spinach & Lentil Soup
Source: dLife

Classic lentil soup with olive oil, spinach, and Parmesan cheese.

Prep Time: 15 minutes
Cook Time: 75 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 147.4
Total Carbs 24.3 g
Dietary Fiber 7.7 g
Sugars 3.8 g
Total Fat 2.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.4 g
Potassium 433.5 mg
Protein 6.9 g
Sodium 147.4 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 cup  Lentil beans, dry
6 tbsp  medium grain brown rice
1 1/2 cup  fresh mushroom slices
1 cup  fresh chopped celery
1 cup  fresh chopped onion
1 tbsp  low sodium beef bouillon
2 tsp  minced garlic
1 1/2 tsp  italian seasoning
0 1/4 tsp  black pepper
5 cup  cold water
14 1/2 oz  Tomatoes, stewed, canned
3 cup  fresh chopped spinach
1 tbsp  extra virgin olive oil
0 1/4 cup  Cheese, parmesan, grated
  1. Wash the lentils in a wire strainer under cool water.
  2. Bring the lentils, rice, mushrooms, celery, onions, bouillon granules, garlic, Italian seasoning, black pepper, and water to a boil over high heat in a 4 quart pot.
  3. Reduce the heat to low, cover, and simmer for 40 minutes.
  4. Add the undrained tomatoes and continue cooking for 20 minutes until the lentils are soft and the soup is thick.
  5. Add the spinach and olive oil. Cook for 1 to 2 minutes until the spinach is wilted.
  6. Top with Parmesan cheese, if desired, and serve hot.

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