Lentil Spinach Soup

2 onions
2 carrots
1 tbsp. olive oil
1 clove garlic, minced (about 1/2 tsp.)
4 cups water
1 1/4 cups dried lentils (about 1/2 lb.), rinsed and picked over for stones
1 can (14 1/2 oz.) stewed tomatoes
10 oz. pkg. frozen spinach
1 tbsp. lemon juice
1 tsp. grated lemon peel or 2 tsp. red wine vinegar (optional)

Chop onions and carrots into bite-sized pieces. Saute in olive oil in a medium soup pot for about 2 minutes; add garlic and saute until tender. Add water and lentils to the pot. Cover and bring to a boil, then simmer for 45 minutes.

While soup is simmering, take spinach out of the freezer to begin thawing. After the soup has simmered for 45 minutes, add the spinach to it and continue to simmer until the spinach is heated through, 10 to 15 minutes.
Add the tomatoes, the lemon juice and lemon peel or red wine vinegar to the soup and simmer for 4 minutes longer, then serve.

Makes 6 servings.

Per serving: 215 calories, 3 gm fat, <1 gm saturated fat, 0 mg cholesterol, 35 gm carbohydrates, 8 gm fiber, 12 gm protein, 200 mg sodium.
Source: "Lickety-Split Meals," by Zonya Foco