Lemony Lentil Soup

lentil soup  

  • 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
  1. 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.

  2. 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.