Greek Lentil and Spinach Soup

Calories: 280; Total Fat: 2.5 g; Saturated Fat: 0.3 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 280 mg; Carbohydrates: 35 g; Dietary Fiber: 15 g; Sugars: 4 g; Protein: 12 g

Ingredients

• 2 cups lentils
• 5 cups vegetable broth
• 2 jalapeno or serano pepper
• 1 bundle fresh coriander
• 1 teaspoon cumin seed powder
• 10g fresh oregno
• 1 large or medium sweet potato
• 1 butternut squash
• 1 white onion
• 150g baby spinach
• 1 rib celery
• 1 garlic clove
• ¼ cup lemon juice
• 3 tablespoon olive oil
• salt and pepper to taste

Method

1. Cut cherry tomatoes and avocados, place it in a bowl

2. Take a lemon and get some zest with juice

3. Boil eggs and cut into pieces

4. Spread the bagel with ricotta and add chopped tomatoes, avocados

5. You can add boiled eggs with salt and pepper

6. Add extra virgin olive oil with lemon zest and juice and seasoning

7. Enjoy!