| 10 | 100 | 192 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h 30 min | 5 |
| 1 cup | Green lentils, raw |
| 2 tbsp | Water |
| 1 tbsp | Garlic (minced) |
| 2 medium | Yellow onion |
| 2 cup | Vegetable stock/broth, low sodium |
| 2 tbsp | Parsley, fresh |
| 1 package (10oz) | Frozen spinach |
| 2 potato | Potato (cubed) |
| 1 dash | Salt and pepper |
| 1/4 cup | Lemon juice |
Cover lentils with water in a medium saucepan. Bring to boil and simmer, covered for 20 minutes. Set aside. Drain liquids.
Saute onions in a large saucepan, until browned. Add vegetable stock, lentils and remaining ingredients except lemon juice.
Cook mixture for about 1 hour until lentils and potatoes are tender.
Puree ¼ of total soup and return to saucepan.
Stir in lemon juice just before serving.
| Meat Alternative | 1.0 |
| Vegetables | 2.1 |
