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

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.

 

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.

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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
Lickey-split meals by Zonya