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Lentil-Spinach Soup

Lentil-Spinach Soup

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Tablespoon Kitchens

Updated Jul 20, 2017

Lentil-Spinach Soup

Lentil-Spinach Soup

Prep Time 20 min
Total 1 hr 20 min
Servings 12
Ingredients 10

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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

Instructions

Step
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.
Step
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

130 Calories

3 1/2g Total Fat

8g Protein

16g Total Carbohydrate

3g Sugars

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.

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