Lemony 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.