Spinach Lentil Soup

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Filed Under: Recipes
Last Reviewed 06/27/2014

Spinach Lentil Soup

A Heart-Healthy Soup Recipe

  • 1 cup lentils
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp. organic extra virgin olive oil
  • 4 cups water
  • 4 cups homemade or low-sodium chicken or vegetable broth
  • ½ tsp. salt
  • ½ tsp. dried thyme, crushed
  • ¼ tsp. fennel seed, crushed
  • 1 bay leaf
  • 2 medium carrots, diced
  • 10 oz. fresh or frozen spinach (thawed), chopped

Rinse the lentils and set aside. In a large saucepan, cook the onion and garlic in hot oil until tender but not brown. Stir in the lentils, broth, salt, thyme, fennel, and bay leaf. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes. Add the carrots and frozen spinach. Bring to a boil, breaking up the spinach with a fork, and then reduce the heat. Cover and simmer about 15 minutes more, or until the lentils are tender. Discard the bay leaf.

Makes 6 servings.

Nutrition Facts (per serving): Calories 87, Total Fat <1 g, Sodium 1,080 mg, Carbs 11.5 g, Fiber 4 g, Protein 5 g

See more heart-healthy soup recipes or search all heart-healthy recipes.

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