• 3 Tablespoons Olive Oil
  • 1-2 Red Onions, Diced
  • 2-4 Garlic Cloves, Minced
  • 1/4 Cup Fresh Parsley, Chopped
  • 64 Ounces Vegetable, Beef Or Chicken Broth
  • 28 Ounce Can Diced Tomatoes
  • 2 Cups Canned Lentils
  • 2 Bay Leaves
  • Salt And Pepper To Taste
  • 1 Bag Baby Spinach
  • 1/2 Cup Parmesan Cheese, Shredded


  1. Heat the oil in a large soup pot to medium-high.  Add the onions, garlic and parsley and sauté 3-5 minutes until soft.  Stir in the broth, tomatoes, lentils, bay leaves, salt and pepper and bring to a boil.  Cover, lower the heat and simmer 30 minutes.  Stir in the spinach and cook until wilted.  Remove the bay leaves, ladle into soup bowls and sprinkle with the cheese.
  2.  Makes Nine 2 Weight Watchers Points Plus Servings