Lentil, Tomato, Spinach soup

1 medium onion, chopped
2 Tbsp minced garlic
1 tsp olive oil
4 cups 99% fat free chicken broth
1 1/2 cups dry lentils
42.5 oz canned tomatoes (1 large and 1 small can)
1 Tbsp crushed red pepper
1/2 tsp salt
1 Tbsp italian seasoning
1/2 tsp black pepper
10 oz baby spinach

Put olive oil, onion, and garlic in pan. Cook until onions are translucent. Add chicken broth and dry lentils. Bring to a boil then simmer covered for 30 minutes. Add the rest of the ingredients except the spinach and 1 cup of water. Simmer covered for 30 more minutes. Add spinach, simmer for 15 minutes. Makes 11 1-cup servings.

Serving Size: 11 1-cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user MICRONERDCHICK.