Easy Lemon Lentil Soup with Spinach
- cal. (kcal) 319
- Makes: 5 servings
- Carb Grams Per Serving: 43
red lentils, rinsed
chopped tomatoes with their juice
extra virgin olive oil
whole garlic cloves, peeled
fresh ginger (each about the size of a quarter)
washed baby spinach
freshly squeezed lemon juice
Coarse sea salt or kosher salt to taste
Freshly ground black pepper
- Combine 6 cups of water with the lentils in a 3- to 4-quart saucepan over high heat. Skim off the foam as the lentils begin to boil. Add tomatoes, oil, turmeric, and garlic. Reduce the heat to a simmer. Wrap ginger, rosemary, and bay leaf in a piece of cheesecloth, tie it closed with kitchen string, and add to the pan. Simmer until the lentils are tender and the garlic is soft; discard the cheesecloth.
- Add the spinach and simmer until wilted. Stir in the lemon juice. Crush the garlic against the side of the pot with the back of a spoon and stir so that it melts into the soup. Season with salt and pepper to taste, and serve.
Nutrition InformationServings Per Recipe: 5
PER SERVING: 319 cal., 10 g total fat (1 g sat. fat), 43 g carb. (12 g fiber), 18 g pro.