Spinach Lentil Soup

by Dr. Stephen Sinatra
Filed Under: Recipes
Last Reviewed 02/06/2014

A Heart-Healthy Soup Recipe

  • 1 cup lentils
  • 1 medium onion
  • 2 garlic cloves, minced
  • 1 Tbsp. extra virgin olive oil
  • 4 cups water
  • 4 tsp. instant vegetable or chicken bouillon granules
  • ½ tsp. salt
  • ½ tsp. dried thyme, crushed
  • ¼ tsp. fennel seed, crushed
  • 1 bay leaf
  • 2 medium carrots
  • 1 10-ounce package frozen chopped spinach

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, water, bouillon granules, 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 4 servings.

Nutrition Facts (per serving): Calories 230, Total Fat 4.5 g, Sodium 410 mg, Carbs 36g, Fiber 13 g, Protein 14 g

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

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