Fill your belly lentil soup
O points

Had this tasty zero weight watchers point fill your belly lentil soup for lunch. I used canned diced tomatoes and olive oil spray.

Also Added additional broth because I like it a bit soupier. Squeezed a bit of fresh lemon before serving. Tasty.

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INGREDIENTS

1 (15-ounce) can diced tomatos sauce
6 cups vegetable broth
5 cups baby spinach
2 medium carrots
1 medium onion
4 cloves garlic
2 cups dried lentils
3 tablespoons olive oil spray
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon kosher salt

INSTRUCTIONS

Peel and dice 2 medium carrots and 1 medium yellow onion. Mince 4 cloves garlic.
Place 2 cups dried lentils in a strainer.

Rinse under water about 1 minute.
Set aside to drain while you cook the vegetables.

Sprat olive oil spray over large pot or Dutch oven over medium-high heat.

Add the carrots and onion and sauté until softened, about 5 minutes. Add the garlic, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon dried thyme, and 1/2 teaspoon kosher salt. Cook until fragrant, about 1 minute.

Add the lentils, 1 (15-ounce) can tomatoes, and 6 cups broth, stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes.

Remove from the heat and stir in 5 cups spinach until wilted. Serve immediately.

Fill your belly lentil soup

Had this tasty zero weight watchers point lentil soup for lunch. I used canned diced tomatoes and olive oil spray.

Ingredients

1 15-ounce can diced tomatos sauce
6 cups vegetable broth
5 cups baby spinach
2 medium carrots
1 medium onion
4 cloves garlic
2 cups dried lentils
3 tablespoons olive oil spray
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon kosher salt

Instructions

Peel and dice 2 medium carrots and 1 medium yellow onion. Mince 4 cloves garlic.
Place 2 cups dried lentils in a strainer.
Rinse under water about 1 minute.
Set aside to drain while you cook the vegetables.
Sprat olive oil spray over large pot or Dutch oven over medium-high heat.
Add the carrots and onion and sauté until softened, about 5 minutes. Add the garlic, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon dried thyme, and 1/2 teaspoon kosher salt. Cook until fragrant, about 1 minute.
Add the lentils, 1 (15-ounce) can tomatoes, and 6 cups broth, stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes.
Remove from the heat and stir in 5 cups spinach until wilted. Serve immediately.