Lentil & Spinach Soup

Lentil and Spinach Soup

Submitted by The Sensible Cook
AVERAGE RATING: 1vote / 4 Stars

1 medium onion, chopped

1/3 cup pearl barley

4 garlic cloves, minced

7 ¼ cups water

2 tablespoons +1 teaspoon chicken bouillon granules

2 boneless skinless chicken breast halves

1 cup dried lentils, rinsed

2 cups picante sauce

1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained

9-12 oz fresh spinach, chopped

Spray a large Dutch oven with cooking spray. Sauté the onion and garlic until almost tender. Stir in the barley and sauté for a minute longer.  Add the water, bouillon, chicken, and lentils. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until chicken is no longer pink. Remove chicken and set aside.

Stir in the picante sauce, and the garbanzo beans. Cover and simmer 20 minutes longer or until barley and lentils are tender. Shred chicken with two forks. Add the spinach and the chicken to the soup. Simmer uncovered for 3 to 5 minutes or until spinach is wilted.

Makes 12 cups, each cup has 163 calories, 1 g fat, 27 g carbohydrate, 12 g protein, 9 g fiber 

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