Lentil-Spinach Soup
| Yield: | 8 Servings |
| Categories: | Soups |
| 2 | tb | Olive oil |
| 1 | lg | Onion; chopped |
| 1 | lb | Lentils; rinsed and drained |
| 4 | c | Homemade chicken stock |
| 4 | c | Water |
| 1 | lb | Fresh spinach; washed, stemmed and torn into bite-size pieces |
| 1/2 | ts | Freshly ground black pepper |
| 1/8 | ts | Ground allspice |
| 4 | oz | Shredded part-skim mozzerella cheese -or- |
| 4 | oz | Lightly beaten plain low-fat yogurt |
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