- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 cup brown lentils
- 1 potatoe, peeled, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 teaspoon cumin
- 4 cups vegetable stock or chicken stock
- 1 bunch spinach, chopped
- 2 lemons, rind finely grated, juiced
- 1 teaspoon salt. Pepper to taste
Heat oil in a large saucepan over medium heat. Add onion and Cook for 8 minutes, or until soft and slightly brown . Add garlic, lentils, potatoes, celery, carrots and cumin and continue cooking for 1-2 minutes. Add stock and bring to the boil.
Reduce heat to medium-low. Simmer, covered, for 20 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.