Lemony Lentil Soup with Spinach

Photo: Dominic Perri; Styling: Gerri Williams for James Reps
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.


Serves: 6

Recipe Time

Prep: 12 Minutes
Cook: 7 Hours, 20 Minutes

Nutritional 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


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
2 cups low-sodium chicken broth
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1/4 cup lemon juice


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.


February 2014