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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