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Lentil-Spinach Soup

Lentil-Spinach Soup
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 12
Updated July 20, 2017

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 6 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 1/4 cups dried lentils, sorted, rinsed
  • 3 slices turkey bacon, crisply cooked, patted dry with paper towels, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon chicken boullion granules
  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain

Steps

  • 1
    In 6-qt Dutch oven, heat oil over medium heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in all remaining ingredients except spinach.
  • 2
    Heat to boiling; reduce heat. Cover and simmer 50 to 60 minutes, stirring occasionally, until lentils are tender. Stir in spinach; simmer 5 to 10 minutes longer or until spinach is wilted.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
30
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
680mg
29%
Potassium
280mg
8%
Total Carbohydrate
16g
5%
Dietary Fiber
4g
17%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Spinach provides a flavorful addition to this lentil soup made using Progresso® chicken broth, Muir Glen® tomatoes - a delicious dinner.
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