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Lentil Spinach Soup

soups, vegetables

4 cups chicken or vegetable stock
1 cup water
1 can (19 oz) lentils; drained and rinsed
1 package (10 oz) frozen chopped spinach
1 can (7 oz) corn kernels; drained
3 cloves garlic; minced
1 tablespoon lemon juice
grated Parmesan cheese

In large saucepan, bring stock and water to boil. Add lentils, spinach, corn and garlic; bring to boil; simmer for 5 minutes. Add lemon juice. To serve, sprinkle with cheese.

Contributor: Canadian Living - January, 1999

Yield: 4 servings

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