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.

Yield: Serves: 6
Cost per Serving: $0.72
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Nutritional Information

Amount per serving
  • Calories: 223
  • Fat: 1g
  • Saturated fat: 0.0g
  • Protein: 17g
  • Carbohydrate: 38g
  • Fiber: 18g
  • Cholesterol: 0.0mg
  • Sodium: 283mg


  • 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


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