Nutritional Info

Nutrition Facts

Serving Size 1 (286g)

Calories 571
Calories from Fat 223 (39%)
Amount Per Serving %DIV
Total Fat 24.7g 38%
Saturated Fat 5.7g 29%
Monounsaturated Fat 13.1g
Polyunsaturated Fat 5.9g
Trans Fat 0.0g
Cholesterol 113.1mg 38%
Sodium 438.2mg 19%
Potassium 542.7mg 12%
Total Carbohydrate 40.2g 13%
Dietary Fiber 2.9g 12%
Sugars 23.5g
Protein 43.1g 86%

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Recipe Description
If less water is added and the rice is omitted, this soup becomes a side dish to serve with grilled fish fillets or pork. Escarole, kale, cabbage, Swiss chard or other leafy greens can be used instead of the spinach.
Prep time
10 min
Cook time
55 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
6 Cup(c)  water
3 Clove(clv)  large garlic, chopped
1/4 Cup(c)  extra virgin olive oil
8 Ounce(oz)  spinach, stemmed and tom into bite sized pieces
1 Pinch(pn)  salt, to taste
1 Cup(c)  cooked rice
1 Pinch(pn)  black pepper, freshly ground, to taste
1 Pound(lb)  lentils, picked over and rinsed


In a large pot, combine the lentils, water, garlic and oil. Bring to a simmer and cook over low heat 40 minutes. Add a little water as needed so that the lentils are just covered. Stir in the spinach and the salt and pepper to taste. Cook until the lentils are tender, about 10 minutes more. Add the rice and cook until heated through. Serve hot, with a drizzle of extra virgin olive oil.

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