Lentil and Spinach Soup


Lentil and Spinach Soup

1 ½ cups lentils, rinsed                                               ¾ cup onion, chopped

7 cups water                                                               ½ tsp. salt

¼ cup olive oil                                                             8 leaves fresh spinach, chopped

2 cloves garlic, crushed                                              1 stalk celery, finely chopped

Put lentils and water in a large pan.  Bring water to a boil, cover, and simmer until lentils are tender.  In a skillet, heat the oil and brown the onion and garlic for 1 to 2 minutes.  Add chopped spinach and salt; sauté until spinach becomes soft.  Return lentils to a boil.  Add celery and the sautéed mixture.  Simmer for 5 minutes.  Serve immediately.

Makes 4 servings.

Each serving provides 381 calories, 21 grams protein, 45 grams carbohydrate, 14 grams fat, 636 milligrams sodium, 23 grams fiber.