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Serves: 6
Total Calories: 745.49
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

2 onions
2 carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic (1 clove)
4 cups water
1 1/4 cups dried lentils (1/2 pound) rinsed and picked over for stones
1 (14 1/2-ounce) can diced tomato no salt added
1 (10-ounce) package frozen leaf spinach
1 tablespoon lemon juice
1 teaspoon grated lemon peel or 2 tsp red wine vinegar (opt)
1 teaspoon salt (opt)

1. Chop onions and carrots into bite-size pieces.
2. Sauté oil and garlic with vegetables in a medium soup pot for 2 minutes.
3. Add water, tomatoes, and lentils to pot. Cover and bring to a boil, then simmer for 45 minutes. (Feel free to make some Cornbread and a salad now!)
4. Meanwhile, take spinach out of freezer to begin thawing. Add to the soup after the 45-minute simmer.
5. Add lemon juice, lemon peel, and salt to soup and simmer 5 minutes longer.
6. Serve with Cornbread, crackers or popcorn, salad and applesauce.

MENU:
Lentil Spinach Soup
Cornbread, Crackers or Popcorn
Tossed Salad
Applesauce

Nutritional Facts:

Serves: 6
Total Calories: 745.49
Calories from Fat: 120

More Recipes from the Lickety Split Meals Cookbook:
Miracle Soup
Lentil Spinach Soup
Creamy Cauliflower Soup
3 Bean Turkey or Vegetarian Chili
Speedy Minestrone with Rice
Quick Creamy Tomato Soup
Hearty Bean and Pasta Stew