Soup, Lentil Spinach, 1 1/2 c.

1 lb dry Lentils
12 cups water
2 16oz cans S&W Italian Stewed Tomatoes
2 large Onions, raw,
2 cup Tomato Sauce
2 tbsp Olive Oil
6-10 cloves Garlic, minced
4 bunches fresh Spinach, washed
Juice from 2 Lemons or approx 6 Tbsp.
2 tbsp, crumbled Bay Leaf
2-3 tsp salt

Bring water and lentils to a boil. Lower heat to medium and simmer 1 hour. While the lentils cook, saute the onion in oil until soft. Add garlic and cook briefly with onions. Add this onion mixture to the cooking lentils, along with everything but spinach and lemon juice. Continue to cook soup for about 1 hour total. Add washed spinach leaves to soup and stir around until they wilt. Add lemon juice and serve. The soup may be garnished with sour cream or asiago or parmesan cheese. (Add additional calories for these garnishes.) Serving size: 12 oz (1 1/2 cup).

Number of Servings: 20

Recipe submitted by SparkPeople user TIMSHELNAN.