Low-carb Lentil And Spinach Soup [Bulkbites.com]

• Servings: 1
• Time: 15 minutes

Lentils are great to use in this quick, low-carb soup as it cooks up faster then any other beans. Besides being rich in protein, lentils are also a good source of vitamin B, folic acid, iron and fiber. Spinach and herbs provide the freshness to the soup and make it rich in calcium, iron and antioxidants. This low-fat soup contains few calories and wide array of nutrients. The soup is versatile and can be served as a main dish or side dish; any leftovers can be freezed for up to two months.

Nutrition

• calories: 94
• protein: 4
• carbs: 10
• fat: 4
• saturated fat: 0.55
• polyunsaturated fat: 0.42
• monounsaturated fat: 2.92
• cholesterol: 0
• sodium: 5
• potassium: 26
• dietary fiber: 0.2
• sugars: 0.32
• vitamin a: 1
• vitamin c: 1
• calcium: 5
• iron: 0
• magnesium: 0
• complex carbs: 9.48
• other fats: 0.11

Ingredients

• 0.5 can Lentils, rinsed and drained
• 1 ounce Baby Spinach
• 0.2 ounce Celery, raw
• 0.5 tsp Garlic, raw
• 0.5 tbsp chopped Onions, raw
• 1 tsp, crumbled Spices, bay leaf
• 1 ounce Water
• 1 tsp Oil, olive, salad or cooking
• 1 dash Salt, table
• 1 dash Spices, pepper, black

Instructions

• Heat a large sauce pan over medium heat. Add oil and sauté onion and garlic for 1 minute.
• Add lentils, celery, bay leave and water. Bring to a boil and reduce the heat to simmer for 10 minutes.
• Add spinach, salt and pepper. Stir and cook for another 5 minutes.
• Remove from the heat and let it stand for 2-3 minutes.
• Serve warm.