Lentil-Spinach Soup

Recipe Ingredients

4 teaspoons	20ml	Olive oil
3		Onions - chopped
3		Celery stalks - diced
4		Garlic cloves - minced
1 cup	237ml	Lentils - picked over,
		Rinsed and drained
1		No-salt-added tomato sauce - (8 oz)
1 cup	237ml	Low-sodium vegetable broth
4 teaspoons	20ml	Dried oregano
1		Frozen chopped spinach - (10 oz) - thawed

Recipe Instructions

In a large nonstick saucepan, heat the oil. Add the onions, celery and garlic; cook, stirring as needed, until softened, about 5 minutes.

Add the lentils, tomato sauce, broth, oregano and 3 cups water; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the lentils are tender, about 45 minutes.

Stir in the spinach and cook, stirring as needed, until the spinach is heated through, about 5 minutes.

This recipe yields 4 servings.

Per Serving: 263 Calories, 6 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 120 mg Sodium, 40 g Total Carbohydrate, 9 g Dietary Fiber, 17 g Protein, 155 mg Calcium.

Serving Provides: 2 Fruit/Vegetables, 2 Protein/Milk, 1 Fat.

Points Per Serving: 4.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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