Lentil Lover’s Soup

 A hearty and filling peasant soup chock full of lentils, tomato, and spinach that is fast and easy to make.  The original recipe also called for 2 Thai, cayenne, or serranco chiles—that’s too hot for me, but might be perfect for you.

 A great accompaniment to this soup is either Yummy, Tummy-Friendly, Sugar-Free Cornbread or Sweet Quinoa Cornbread

 Printer-friendly recipe


Full of lentils, tomatoes, and spinach.

Full of lentils, tomatoes, and spinach



  • 1 medium onion, chopped

  •  1 tbsp. minced garlic
  •  2 cups of cooked lentils
  • 4-6 cups of chicken broth
  • 1 ½ cups of diced tomatoes with liquid
  • 2 (8-10 oz.) bags of spinach, rinsed and coarsely chopped
  • Salt



  1. In large pot, mix onion, garlic and lentils with 4 cups of chicken broth.
  2. Heat to boiling and then simmer.
  3. Add tomatoes (and chillies, if desired).
  4. Cover pot and simmer until flavours are blended, about 15 minutes.
  5. If soup is thick, stir in 1-2 cups of broth.
  6. Stir in spinach and simmer until wilted.
  7. If necessary, add more chicken broth if the soup is still too thick for you.
  8. Salt to taste.

For Weight Watchers: Only the lentils have a point-value—a total of 8 points for the entire pot of soupon both the Points and PointsPlus plans.  I ended up with 12 cups of soup so a 1-cup serving would be .5 points.


(Adapted from “Lentil-Spinach Soup” in Best of Weight Watchers Magazine.)


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