30-Minute Heart-Healthy Meals

Easy Lemon Lentil Soup with Spinach

Makes: 5 servings

1 1/2 cups red lentils, rinsed

1 cup chopped tomatoes with their juice

3 tablespoons extra virgin olive oil

1/4 teaspoon turmeric

8 whole garlic cloves, peeled

4 slices fresh ginger (each about the size of a quarter)

1 sprig fresh rosemary

1 bay leaf

10 ounces (1 bag) washed baby spinach

2 tablespoons 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 facts per serving: 319 calories, 18g protein, 43g carbohydrate, 10g fat (1g saturated), 12g fiber.