Spinach-Lentil Pottage

Spinach-Lentil Pottage ~ 5 Points Plus

Ingredients
3 small onions sliced
1 teaspoon minced garlic
3 Tablespoons extra virgin olive oil
1 pound lentils, rinsed and sorted
8 cups of water
1 teaspoon of sea salt
2 (10 oz) packages of frozen chopped spinach, thawed and squeezed of excess liquid
4 teaspoons of lemon juice

Directions
Heat olive oil in a large soup pot on med-low heat. Add onions to the pot and saute until soft and just golden. Add garlic to the onions, stirring gently until fragrant. Next add the lentils, water and salt to the pot, then bring the ingredients to a boil. When the pottage comes to a boil, lower the heat and cover, simmering until lentils are tender (approximately 45 minutes). Add the spinach and lemon juice to the pottage, cooking until spinach is heated and tender (approximately ten minutes more). Makes 10 one cup servings.

Carbs 32 grams, Fiber 14 grams = Net Carbs 18 grams