Lemony Lentil and Spinach Soup

This is one of my old standby recipes, something I like to make when the weather is just starting to get cold, but also when I feel like going very healthy and very cheap. I first started making this recipe in Spain -- before leaving to go to the English teaching program in Barcelona, I tore a bunch of recipes out of some issues of Shape magazine I'd purchased during the previous year, and set to work trying out a variety of healthy dishes. Which, looking back on it, was kind of an accomplishment, since a lot of the ingredients were hard to find in Spanish supermarkets. But not this recipe. Lentils are a Spanish staple, and frozen spinach and lemons were not hard to come by. As the years have gone by, I've added some chicken meat to the dish to make it a bit heartier; Shape's original recipe called for pairing the soup with a poached egg, but it's a lot of work to go through that every time you want to eat a lunch. I've brought this in for a work lunch countless times, and as it's on the lighter side of food, have often paired it with a 1/2 cup of lowfat cottage cheese and piece of fruit to help make it a little more substantial. Did I mention it is a breeze to make and pretty easy to clean up? Here you go. Cheap, healthy as can be, easy, and no mess. Every cook's dream.

Lemony Lentil and Spinach Soup (with chicken)

1 tsp butter or olive oil
2 small carrots, diced
1 - 2 celery stalks, diced
1/2 small onion, diced
1 clove garlic, minced
1/2 lb lentils (half a bag, usually)
1 bay leaf
salt and pepper
3 cups cold water

4 cups chicken or vegetable stock
12 oz frozen spinach
1 - 2 lemons, juiced (to taste)

4 chicken thighs, cooked and meat removed and diced

In a saucepan over medium heat, melt butter or olive oil, then add carrots, celery, onion and garlic, and cook for 2 - 3 minutes, until onion is translucent. Add lentils and 3 cups of cold water, plus salt, pepper and bay leaf. Cover and bring to a boil. When it's boiling, reduce heat for a simmer and cook for 25 minutes. (I usually cook the chicken thigh, skin removed, during the same time, first in a tsp of olive oil on the stove to gently brown, then in the oven for 25 minutes at 400 degrees.)

After 25 minutes, remove bay leaf, and pour contents of saucepan into a large soup pot. (If you're preparing the chicken, it should be done by now. I'd remove the pieces from the pan to allow them to start cooling so they can be added to the soup later.) Add the chicken stock, and turn on low heat.

As soup combines and warms, thaw spinach. (I don't have a microwave, so I tend to do this using hot water in the sink.) You don't have to totally thaw it, but you do want to get it a little less frozen solid so that you can squeeze the excess water out before adding it to the soup. Add the frozen spinach to the soup and combine, bringing soup to a simmer.

Prepare chicken meat and add to soup, followed by the lemon juice. The soup at this point really does not need to cook for much longer, just long enough to combine the flavors and heat through.

Nutritional info (for 4 servings): 383 calories, 8g fat, 2g saturated, 44g carbs, 36g protein, 18g fiber