Lentil-Spinach Soup

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This recipe makes 2 servings
Recipe Nutrition Info Comments 0
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  • 1 1/2 teaspoon oil, olive, extra-virgin
  • 1/4 large onion(s)
  • 1/4 pounds lentils, dried
  • 1 cup(s) stock, chicken
  • 1 pounds spinach, fresh
    washed, stemmed, and torn into bite-size pieces
  • peppercorns, black
    freshly ground, to taste (if desired)
  • 1 pinch allspice, ground
  • 1 ounce(s) yogurt, fat-free plain
    lightly beaten


  • 1

    Heat the extra virgin olive oil in a large stock pot over medium-high heat. Add the onions and sauté until golden brown, 3 to 4 minutes. Stir in the lentils, chicken stock, and 1 cup water. Bring to a boil, reduce heat and cover. Simmer for 45 to 60 minutes, or until lentils are tender, stirring occasionally.

  • 2

    Stir in the spinach, pepper and allspice. Simmer, covered, 15 minutes longer. Thin the soup with additional chicken stock, if desired. Serve hot, topped with the yogurt.

Nutritional Information Amount Per Serving
  • Calories365
  • Total Fat5g
  • Saturated Fat0.88g
  • Sodium541mg
  • Carbohydrates65g
  • Dietary Fiber18g
  • Protein23.99g
  • Cholesterol4mg
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