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.