FBD

Lentil-Spinach Soup

A hearty, low-fat lentil soup with fresh spinach, allspice, and a topping of shredded mozzarella or yogurt.

ItalianChickenIntermediate75 minBy Northstar

Ingredients

Servings
6
  • 2 tbsp olive oil
  • 1 whole large onion, chopped
  • 1 lb lentils, rinsed and drained
  • 4 cup chicken stock
  • 4 cup water
  • 1 lb fresh spinach, washed, stemmed, torn into pieces
  • 0.5 tsp freshly ground black pepper
  • 1/8 tsp ground allspice
  • 4 oz shredded part-skim mozzarella or plain low-fat yogurt, for serving

Instructions

  1. 1

    Heat olive oil in a large stockpot over medium-high heat. Sauté onion until golden brown, 3–4 minutes.

  2. 2

    Stir in lentils, chicken stock, and water. Bring to a boil, reduce heat, cover, and simmer 45–60 minutes until lentils are tender.

  3. 3

    Stir in spinach, black pepper, and allspice. Simmer covered for 15 minutes more.

  4. 4

    Thin with additional stock or water if desired.

  5. 5

    Serve hot topped with shredded mozzarella or a dollop of plain yogurt.

Tags

soupchickenhealthyspinachlentilsoup-recipes-1