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SOUP: Lentil-Spinach Soup

Source of Recipe

WWers


List of Ingredients

2 tablespoons extra virgin olive oil, plus 2 teaspoons
6 onions, chopped
6 stalks celery, diced
8 garlic cloves, minced
2 cups lentils, rinsed & drained
1 can (16 oz) Italian seasoned tomato sauce
2 cups vegetable broth, or chicken broth
3 cups water
2 tablespoons oregano, plus 2 teaspoons
1 package frozen chopped spinach (20 oz) thawed


Recipe

In a large non-stick pot heat oil. Add onion, celery & garlic. Cook stirring as needed till softened (about 6-8 minutes). Add lentils, tomato sauce, broth oregano & water. Bring all to a boil. Reduce heat & simmer, covered for about 50 minutes - until lentils are tender. (stirring as needed) Stir in spinach & cook until heated through (about 6-8 minutes more). Serves 8

Per Serving: 263 cal, 6 gr fat, 9 gr fiber