Spinach Lentil Soup
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
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Dr. Stephen Sinatra is a highly respected and sought-after cardiologist and nutritionist with more than 30 years of clinical practice, research, and study. His integrative approach to heart health focuses on reducing inflammation in the body and maximizing the heart's ability to produce and use energy. More About Dr. Sinatra
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