If you follow me on twitter, you may have noticed that I’ve been raving about Apolinaras’ spinach and lentil soup. He has tweaked the recipe to perfection and it’s so good that I find myself filling up a bowl with it instead of ice cream for my late night snack. Don’t let its humble appearance and short ingredient list fool you – it’s completely addicting!
Since Apolinaras doesn’t follow recipes or measure ingredients, I tagged alongside him while he was making it this weekend so I could jot down exactly how he crafts his masterpiece. In the true spirit of my hubby, it’s super easy to put together. You literally just put everything in a pot and allow it to simmer! You can’t beat something that is this good for you and easy to make. I’m very happy that I can now make this myself on the days that he’s too busy to get into the kitchen!
Spinach and Lentil Soup
4 cups chicken stock
1 cup lentils
1 pound fresh baby spinach
2 teaspoons lemon pepper spice blend
2 tablespoons olive oil
Juice of one lemon
Place chicken stock, lentils, baby spinach, lemon pepper spice blend, and olive oil in a large stockpot and bring to a boil over medium high heat. Reduce heat to low, cover pot, and simmer for 15 minutes or until lentils are tender. Mix in lemon juice. Makes 4 servings.
Nutrition: 156 calories, 7.9g fat, 6.5g fiber, 8.8g protein per serving
Cost: $1.53 per serving