Black Lentil and Spinach Soup

Ingredients

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• 1 cup Black Lentils (680 calories)
• 1 tablespoon Olive Oil (119 calories)
• 1 medium Onion, diced (44 calories)
• 2 cloves Garlic, minced (8 calories)
• 1 teaspoon Ground Cumin (8 calories)
• 1 teaspoon Ground Coriander (6 calories)
• 1 teaspoon Turmeric (9 calories)
• 1/2 teaspoon Ground Black Pepper (3 calories)
• 6 cups Vegetable Broth (60 calories)
• 4 cups Fresh Spinach, chopped (28 calories)
• 1 tablespoon Lemon Juice (4 calories)
• Salt to taste (0 calories)

Instructions

1. Rinse the black lentils under cold water until the water runs clear. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, ground cumin, ground coriander, turmeric, and black pepper. Stir and cook for 1 minute until fragrant.
4. Add the rinsed black lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 25-30 minutes or until the lentils are tender.
5. Stir in the chopped spinach and cook for another 5 minutes until the spinach is wilted.
6. Remove from heat and stir in the lemon juice. Season with salt to taste.
7. Serve hot with a slice of crusty bread if desired.

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