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Lemony Lentil Soup with Spinach

Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Prep time 12 mins
Cook time 7 hrs, 20 mins
Yield Serves: 6
Thanks to your slow cooker, this dinner of Lemony Lentil Soup is ready by the time everyone gets home in the evening. Top this slow-cooker soup with a dollop of yogurt for added zing.


  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups dried brown lentils, washed and picked over
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • Salt
  • 2 cups low-sodium chicken broth
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup lemon juice

Nutrition Information

  • calories 223
  • fat 1 g
  • satfat 0.0 g
  • protein 17 g
  • carbohydrate 38 g
  • fiber 18 g
  • cholesterol 0.0 mg
  • sodium 283 mg

How to Make It

  1. In slow cooker, combine onion, carrots, garlic, lentils, cumin, ginger, cinnamon, 1/2 tsp. salt, broth and 3 cups water. Cover and cook on low until lentils and vegetables are tender, 6 to 7 hours.

  2. Stir in spinach, cover, raise heat to high and cook for 20 minutes. Stir in lemon juice, season with salt and serve.