This past week, all I’ve craved is a hearty soup. I find myself freezing quite often at work, and soup is one great way to warm me up. However, I rarely have time or energy on weeknights to make a batch. So having today (Monday) off was the perfect excuse! I was able to whip up a monster batch of soup that will last all-week-long.
I don’t know about you, but I much prefer homemade soup to canned soup because you can add or omit ingredients from recipes, and you can monitor the sodium content, too.
Today’s soup featured a protein-packed, fiber-heavy ingredient: lentils. These are kind-of like a miracle food. They’re high in iron, and studies show they are proven to lower-cholesterol, too. Plus, with the addition of spinach to this soup, you’re adding even more iron and fiber to the soup. This will fill you up, warm you up, and won’t slow you down.
Spinach Lentil Super Soup
3/4 cup chopped onion
2 teaspoons minced garlic
1 package (10oz.) fresh baby spinach leaves
1 tablespoon canola oil
4 cups vegetable or chicken broth
1 cup water
1 cup lentils, rinsed
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2oz.) no-sodium added diced tomatoes, undrained
1) In a large saucepan, sauté onion in oil until tender, 3-4 minutes. Add garlic and sauté an additional minute. Add baby spinach leaves, cover, and allow spinach to cook down until wilted.
2)Add the broth, water, lentils, Worcestershire sauce, salt, thyme, pepper, and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3) Add carrots and diced tomatoes; return to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils are tender. All done!
I already had a bowl for my afternoon snack…just because. Isn’t snacking at home one of the joys of having a Monday off? Hope you enjoy this, I sure am!