Lentil & Spinach Soup

Ingredients:

• 1/2 cup dry red lentils

• 2 cups spinach (fresh)

• 1/2 medium onion, chopped

• 1 garlic clove, minced

• 1/2 tsp cumin

• 1/4 tsp turmeric

• 1/4 tsp black pepper

• 2 cups vegetable broth (low-sodium)

• 1 tsp olive oil

• Salt to taste

• 1 tbsp lemon juice (optional)

Directions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.

2. Add the cumin, turmeric, and black pepper, and stir for 30 seconds.

3. Add lentils and vegetable broth. Bring to a boil, then lower the heat and simmer for 20 minutes or until lentils are tender.

4. Stir in spinach and cook for an additional 5 minutes.

5. Season with salt and lemon juice, and serve.

Nutritional Information (per serving):

• Calories: 400 kcal

• Protein: 22g

• Carbs: 58g

• Fat: 10g

• Fiber: 16g