Lentil Spinach Potato Soup

4 servings; ~250 calories/serving; ready in 40 mins

1 cups dried brown lentils

2 medium potatoes

7 cups vegetable broth

2 garlic cloves

1 stalk celery, chopped finely

1 onion, chopped

1 teaspoon coarse salt

2 tablespoons oil

large handful spinach leaves

1/4 cup lemon juice

1 teaspoon cornstarch (optional)

  1. Sort and rinse the lentils in a large bowl discarding any debris or damaged legumes.
  2. Place the lentils and potatoes in a large pot with the water. Bring the water to a boil, reduce to a simmer and cover. Cook for 25-30 minutes until lentils are tender but still retain their shape.
  3. Saute the onions, garlic and celery in the oil until soft.
  4. Add the spinach leaves and cook until the spinach is wilted.
  5. Add the onion spinach mixture and simmer for 5 minutes.
  6. If you would like a thin soup, add the lemon juice alone. For a thicker soup, whisk the cornstarch into the lemon juice before adding. If adding cornstarch be certain to simmer a few additional minutes until soup thickens.

http://www.food.com/recipe/lentil-and-spinach-soup-184614