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 |
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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