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Lentil Spinach Soup with Lemon

Liz DellaCroce
  • minutes
  • Serves 8

INGREDIENTS

2 cups

carrots (chopped)

2 cups

celery (chopped)

2 cups

onions (diced)

6 cloves

garlic (chopped)

1/2 tsp

salt (or to taste)

2 tbsp

cinnamon

2 tbsp

cumin

1 cup

lentils (rinsed and sorted)

1/4 tsp

pepper

4 cups

water

4 cups

chicken broth (low sodium)

1

bay leaf

2

boxes frozen leaf spinach (each box should be 10oz. Thawed and squeezed to remove excess moisture)

1

Juice of lemon