Wash and soak fresh lentils in 2 quarts cold water for 1 1/2 hours.
Cook in 4 cups water until almost tender (about 1 to 1 1/2 more hrs on medium-low heat).
Carefully wash, drain, stem and chop spinach. Heat olive oil and saute onion and garlic.
Add to lentil broth, rinsing saute pan with a little broth to save oil and garlic remaining in pan. Add to soup pot with tomato paste, lemon, parsley and the remaining ingredients. Simmer for 20 minutes. Add Spinach. Check seasonings. Serve hot with additional lemon.
Inexpensive, delicious and filling soup. Tonight I am pairing this with Greek Salad 3 and Hummous with Pita Bread for a springtime Greek meal.
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 42 (15%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 169.2mg||6 %|
|Potassium 1349mg||35 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 20.9g||83 %|
|Sugars, other 23.7g|
|Protein 18.8g||27 %|
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Calories per serving: 283
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