This soup measures up perfectly to today’s taste and health standards. It’s hearty, fiber-rich and low in fat.
Lean ham replaces the bacon traditionally used in lentil and bean soups. Instead of sauteing the vegetables in bacon drippings, you simmer them with the lentils, thereby avoiding extra fat. Along with the ham, to help build a full, rich flavor, toss in a few shavings of lemon peel.
Spinach and Lentil Soup
1 cup dry lentils
5 cups water
1 medium onion, chopped
1 cup chopped celery
1 cup sliced carrot
2 teaspoons instant chicken bouillon granules
2 cloves garlic, minced
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon ground red pepper
1 cup cubed fully cooked lean ham
2 cups chopped fresh spinach
Rinse and drain lentils. In a large saucepan combine water, lentils, onion, celery, carrot, bouillon granules, garlic, lemon peel and red pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.
Add ham; simmer, uncovered, for 15 minutes. Stir in spinach and serve.
Yield: 4 to 6 main-dish servings.
Note: If you need to watch your sodium intake, use lower-sodium ham and save about 130 milligrams of sodium per serving.
Nutrition information per serving: 273 calories, 4 grams fat (13 percent fat calories), 21 milligrams cholesterol, 23 grams protein, 38 grams carbohydrate, 10 grams fiber, 1,034 milligrams sodium.
The following fields overflowed: SUPCAT = COLUMN, RECIPE - On the Light Side
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