Lebanese Spinach and Lentil Soup (Shorbat Adas bi Sabanekh):
A nutritious Lebanese soup made with lentils, spinach, onions, garlic, and spices like cumin and coriander. It’s flavourful and comforting.
Now, let’s calculate the total macronutrients and calories for this modified recipe:
Protein: Approximately 7-9 grams
Fat: Approximately 1-2 grams
Carbohydrates: Approximately 20-25 grams
Ingredients:
- 1/4 cup dried red lentils, rinsed.
- 3 cups low-sodium vegetable broth or chicken broth
- 1/2 teaspoon olive oil
- 1 small onion, chopped.
- 1 clove garlic, minced.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- Salt and pepper to taste
- 2 cups fresh spinach leaves, chopped.
- Juice of 1/4 lemon
- 1/4 cup cooked quinoa or diced chicken breast (for added protein)
- Chopped fresh parsley for garnish.
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the ground cumin, ground coriander, turmeric, and a pinch of salt and pepper to the pot. Stir to combine and cook for another minute to toast the spices.
- Add the rinsed red lentils and vegetable or chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10-15 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the chopped spinach leaves, and cook for another 2-3 minutes, or until the spinach is wilted.
- Add the cooked quinoa or diced chicken breast to the soup for added protein. Stir to combine and heat through.
- Remove the soup from the heat and stir in the lemon juice. Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
