SPINACH HIGH IN IRON RECIPES

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IRON SOUP (SPINACH AND LENTIL WITH A PUNCH) RECIPE - FOOD.COM



Iron Soup (Spinach and Lentil With a Punch) Recipe - Food.com image

As an anemic, I try to keep my iron up by eating the right food, rather than supplementation. This soup is a variant on a basic spinach and red lentil soup (thanks, English_Rose!) with extra ingredients chosen for their high iron content. If you love Indian food, you'll love this soup! I happened to make it after having boiled a beet, so instead of vegetable stock, I used the water from the beet, which added a nice extra flavour. (NB: an iron-rich diet should be undertaken with advice from a professional.)

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
5 cups vegetable stock (or other liquid of choice)
2 cups red lentils, rinsed
1 bunch spinach, ends trimmed, washed, coarsely chopped
1 cup frozen cauliflower
1 cup frozen broccoli
1 cup firm tofu, cubed
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon coriander
salt

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
  • Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
  • Add the stock/liquid and and lentils to the pan.
  • Bring to the boil. Reduce heat.
  • Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
  • Add spinach. Cook until spinach wilts.

Nutrition Facts : Calories 429.1, FatContent 6.4, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 128.7, CarbohydrateContent 67.9, FiberContent 15.4, SugarContent 3.1, ProteinContent 31.3

IRON SOUP (SPINACH AND LENTIL WITH A PUNCH) RECIPE - FOOD.COM



Iron Soup (Spinach and Lentil With a Punch) Recipe - Food.com image

As an anemic, I try to keep my iron up by eating the right food, rather than supplementation. This soup is a variant on a basic spinach and red lentil soup (thanks, English_Rose!) with extra ingredients chosen for their high iron content. If you love Indian food, you'll love this soup! I happened to make it after having boiled a beet, so instead of vegetable stock, I used the water from the beet, which added a nice extra flavour. (NB: an iron-rich diet should be undertaken with advice from a professional.)

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
5 cups vegetable stock (or other liquid of choice)
2 cups red lentils, rinsed
1 bunch spinach, ends trimmed, washed, coarsely chopped
1 cup frozen cauliflower
1 cup frozen broccoli
1 cup firm tofu, cubed
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon coriander
salt

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
  • Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
  • Add the stock/liquid and and lentils to the pan.
  • Bring to the boil. Reduce heat.
  • Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
  • Add spinach. Cook until spinach wilts.

Nutrition Facts : Calories 429.1, FatContent 6.4, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 128.7, CarbohydrateContent 67.9, FiberContent 15.4, SugarContent 3.1, ProteinContent 31.3

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