Racking in at 20 grams of fiber per serving, this tasty soup is fiberlicious! I made a whole pot of spinach lentil soup with very little prep time. I used pre-diced onions ($.99 a bag at TJ's and the recipe used 1/2 the bag) and pre-shredded carrots. The recipe does not specify what type of lentils to use. I chose tiny black lentils and I think this reduced the cooking time. I will definatly make this dish again and it beats all canned lentil soups hands-down. It's even vegan.Spinach Lentil Soup
1 cup shredded carrots
1 large onion, chopped
1 tablespoon olive oil
6 cups water
1 (16 ounce) jar salsa
1 1/4 cups dried lentils
3/4 teaspoon salt
1 (10 ounce) package fresh spinach, torn
In a large pot, saute carrots and onion in oil until tender. Add the water, salsa, lentils and salt. Bring to a boil. Reduce heat, cover and simmer until the lentils are tender (50-60 minutes, but it took mine about 30 minutes). Stir in the spinach and simmer until the wilted (about 5-10 minutes).
6 (1 1/2 cup) Servings: 208 calories, 3 grams fat, 686 mg sodium, 36 g carbs, 20 g fiber, 18 g protein. Exchanges: 2 vegetable, 1 starch, 1 very lean meat, 1/2 fat.
