Lentil Soup (Low Fat)

Ingredients

• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 Cup Chopped Onions
• 1 Cup Chopped Celery
• 1 Cup Thinly Sliced Carrots
• 1 1/4 Cups Dried Lentils
• 5 Cups Water
• 1/2 Teaspoon Cumin
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Coriander
• 1 Teaspoon Sugar
• 1 Teaspoon Salt
• 1 Bay Leaf
• 1/4 to 1 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Lemon Pepper Seasoning
• 1 14oz. Can Chopped Tomatoes, Undrained
• 1 Cup Frozen Spinach

Directions

In a large pot add the olive oil and onions and saute onions on medium heat until onions are transparent. Then add celery and carrots saute 5 minutes more stirring frequently. A note before you add the lentils, always make sure you rinse and sift through the lentils for small rocks before adding them to any dish. Add water, cumin, garlic and onion powder, coriander, sugar, salt, bay leaf, pepper flakes, lemon pepper and dried lentils. Cover, cook lentils and carrots for about 30 minutes, until almost done. Add tomatoes and spinach and cook 10 minutes longer, uncovered.