Lentil & Vegetable Soup

Servings: 4
Serving Size: 1 cup
3 ½ cups vegetable stock
¼ cup yellow onion, small diced
¼ cup green lentils, cooked
¼ cup orange lentils, cooked
1 cup fresh spinach
½ cup zucchini, small diced
½ cup yellow squash, small diced
1 tablespoon garlic, chopped
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoon corn starch + 2 tablespoon water, mix to make slurry
Bring vegetable stock to a boil. Add remainder of ingredients except the spinach and corn starch slurry. Cook for about 15 minutes. Thicken the soup with a corn starch slurry. Add in spinach and let wilt. Serve hot.
Per serving: 130 calories, 2 grams fat, 6 grams protein, 23 grams carbohydrates, 5 grams dietary fiber