A Hearty Soup to Share

The weather is still not sure what season we are in, so I've been combining winter and spring in my cooking - more easy-to-digest soups and stews, along with the brighter leafy flavours that move into gardening season. 

We had a 5 day break in the winter weather that gave us great hope of spring. We went for long walks in the back 40, and now that Jim has a Fitbit too, we were in mini-competition mode to see who could log the most steps. It's easy to do when you WANT to be outside, walking. 

We sat at the picnic table, soaking up the warmth and sunshine while the kids jumped on the trampoline. It was so lovely. 

And then it snowed again. Lots. And while that new snow has melted, the weather is still feeling pretty dreary, outlook rather bleak. The forecast is hopeful, as am I...

More on that another time. I just wanted to share: 

I love this soup. 

The funny thing is, I don't love lentils. I can go either way with spinach, but usually, I pretty much love it. I love lemon, I love garlic... and somehow, I just adore this soup. It is filling, only 3 WW Points per 1c serving, and it is packed with energy and nutrition.

Mama's Lentil Spinach Soup with Lemon

Makes about 5 1c servings (I often double it)
Cooking time - 10 mintues prep and an hour to simmer

2 medium onions, slivered (top to bottom rather than in rings)
1 clove garlic (or 3, whatever you like)
1 tsp olive oil
3 c water
8 oz (1 c) dry green or red lentils (green will give you distinct texture, and red will be mushy - I like both)
1 tsp salt
10 oz chopped spinach (you can use frozen or fresh)
1 tsp grated lemon zest
2 tsp lemon juice or more to taste

Heat olive oil and sauté onions and garlic until tender. Add water, lentils and salt. Cover and simmer for one hour. Stir in spinach, lemon zest and juice. Cover and simmer another 5 minutes or until spinach is tender. 

Serve on its own or with a chunk of crusty bread. It's just right.