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 |