2 tablespoons olive oil
1 large onion, chopped
1 pound lentils, rinsed and drained
4 cups homemade chicken stock
4 cups water
1 pound fresh spinach, washed, stemmed and torn into bite-size pieces
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
4 ounces shredded part-skim mozzerella cheese or 4 ounces lightly
beaten plain low-fat yogurt
In a large stock pot or Dutch oven heat oil over medium-high heat.
Add onion and saute until golden brown, 3 to 4 minutes. Stir in
lentils, stock and water. Bring to a boil, reduce heat and cover.
Simmer 45 to 60 minutes, or until lentils are tender, stirring
Stir in spinach, pepper and allspice. Simmer, covered, 15 minutes
longer. Thin the soup with additional chicken stock or water, if
Serve hot, topped with either shredded cheese or whipped yogurt.