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Low-carb Lentil And Spinach Soup

recipe 15 min
Total 94 Kcal 4 g protein 10 g carbs 4 g fat

Ingredients for serving

  • 7.5 g Lentils, rinsed and drained 0.5 x can (0.5 oz)
  • 28.4 g Baby Spinach 1 x ounce (oz)
  • 5.7 g Celery, raw 0.2 x ounce (oz)
  • 1 g Garlic, raw 0.5 x tsp (0.1 oz)
  • 5 g Onions, raw 0.5 x tbsp chopped (0.4 oz)
  • 0 g Spices, bay leaf 1 x tsp, crumbled (0 oz)
  • 28.4 g Water 1 x ounce (oz)
  • 4 g Oil, olive, salad or cooking 1 x tsp (0.1 oz)
  • 0 g Salt, table 1 x dash (0 oz)
  • 0 g Spices, pepper, black 1 x dash (0 oz)

Instructions

  • Heat a large sauce pan over medium heat. Add oil and sauté onion and garlic for 1 minute.
  • Add lentils, celery, bay leave and water. Bring to a boil and reduce the heat to simmer for 10 minutes.
  • Add spinach, salt and pepper. Stir and cook for another 5 minutes.
  • Remove from the heat and let it stand for 2-3 minutes.
  • Serve warm.

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