Lentil and spinach soup

Name: Lentil and spinach soup
Prep time: 10 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 50 g onions; 50 g carrots; 50 g celery leaves; 250 g dried lentils; 1 dried bay leaf; 1 tbsp vegetable stock paste, homemade; 1000 g water; 50 g olive oil; 200 g fresh spinach leaves; 160 g rice; ½ tsp salt

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Dificuldade fácil

Tempo de preparação 10min

Tempo total 50min

Porções 4 portions

Ingredientes

50 g onions cut into quarters
50 g carrots peeled and cut into slices (0.5 cm)
50 g celery leaves washed and dried
ou 50 g celery stalks cut into slices
250 g dried lentils
1 dried bay leaf
1 tbsp vegetable stock paste, homemade
ou 1 vegetable stock cube (for 0.5 l)
1000 g water
50 g olive oil
200 g fresh spinach leaves washed and dried
ou 200 g frozen spinach leaves defrosted and squeezed
160 g rice (cooking time 16 minutes)
½ tsp salt

Nutrição: por 1 portion
Energia: 451 kcal / 1887 kJ
Proteína: 18.8 g
Gordura: 13.7 g
Hidratos de carbono: 67.3 g
Fibra: 10.5 g