Christo's Lentil-Spinach Soup

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CHRISTO'S LENTIL-SPINACH SOUP

Source: Elite

 

2 cup diced yellow onions

1/4 cup olive oil

6 cup chicken-style broth

1 lb (2 1/4 c.) green lentils

1 lb chopped frozen spinach or 1 qt. fresh leaves, stemmed, washed, and

loosely packed

2 tsp ground black pepper

1/4 cup fresh lemon juice

salt to taste

 

In a deep saucepan, saute onions in olive oil until transparent, but not

brown. Add chicken stock and bring to boil. Add lentils and return to

moderate boil. If using frozen spinach, add it at this point; if using

fresh spinach, julienne the leaves and add when the lentils have been

cooking 20 minutes. The soup should cook a total of 30 to 40 minutes,

depending on the dryness of the lentils. Finish the soup with black

pepper, lemon juice, and salt. Makes 6 servings.

 

1/6 recipe: 288 calories; 1620 mg. sodium; 12 gm. fat

 

 

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