“I have to admit, I am not the most adventurous of cooks. But when my daughter asked me to make a soup for lunch that was lemony with lentils in it, I thought I would give it a try.” “It turned out so well and she loved it! This is the recipe if you want to give this healthy dish a try too!”
prep: 10 mins cook: 30 mins total: 40 mins Servings: 8 Yield: 8 servings
3 cloves garlic, minced
½ cup chopped onions
1 tablespoon olive oil
¾ cup lemon juice
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
1 pound brown lentils
salt to taste
Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
Per Serving: 243 calories; protein 17g; carbohydrates 39.8g; fat 2.6g; sodium 46.4mg.