SPINACH AND LENTIL SOUP

4 cups water
2/3 cup lentils
2 bay leaves
2 tsp. olive oil
6 spring or green onions, sliced
1 to 2 cloves garlic, finely chopped
1/2 tsp. ground cumin
1/4 tsp. salt
Pinch of freshly ground pepper
1 (10 oz.) pkg frozen chopped spinach, thawed
2 Tbsp. red wine vinegar (or more to taste)

Boil lentils in 2 1/2 cups water with bay leaves until soft, about 30 minutes.

Heat olive oil in a large skillet or saucepan and gently fry green onion for 2 minutes, stirring frequently.

Add garlic, cumin powder, salt, pepper and spinach; mix well and add to lentils. Add remaining 1 1/2 cups of water and cook for and additional 15 minutes, adding vinegar in last few minutes of cooking.

Pass additional vinegar at the table so more may be added to taste.

Each of the four servings contains 110 calories and 3 grams of fat
Source: the American Institute for Cancer Research