Lentil Spinach Soup

If lentils aren’t a favorite of yours yet, just give them time, they will be! I love this refreshing, easy-to-make soup any time of the year, including summer. It keeps in the refrigerator for up to 5 days and also freezes well.

Hands-on - 10 min.
Simmer - 50 min.

Ingredients
onions	2
carrots	2
olive oil	1 T
minced garlic	1/2 tsp (1 clove)
water	4 cups
dried lentils (1/2 pound), rinsed and picked over for stones	1 1/4 cups
diced tomatoes, no salt added	1 can (14 1/2 oz)
frozen spinach	1 pkg (10 oz)
lemon juice	1 T
grated lemon peel or 2 tsp red wine vinegar (optional)	1 tsp
salt (optional)	1 tsp

Directions

Chop onions and carrots into bite-size pieces.
Sauté olive oil and garlic with vegetables in a medium soup pot for 2 minutes.
Add water and lentils to soup pot. Cover and bring to a boil, then simmer for 45 minutes.
Take spinach out of freezer to begin thawing. Add to the soup after the 45 minutes of simmering is complete.
Add lemon juice, lemon peel/red wine vinegar and salt to soup and simmer 5 minutes longer. Serve.

Nutrition information

For 1 1/2 cups (including optional salt)
Calories	215
Calories from Fat	11%
Fat	3 g
Saturated Fat	<1 g
Fiber	9.5 g
Cholesterol	0 mg
Sodium	508 mg
Protein	14 g
Total Carbohydrate	35 g
Sugars	10 g

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Lentil Spinach Soup

Directions

Nutrition information

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