Lemony Lentil Soup with Spinach

Ingredients

• 1/2 cup Lentils (dry, green or brown)
• 1 tbsp Olive oil
• 1/2 medium Onion
• 2 cloves Garlic
• 2 cups Vegetable broth (or chicken broth)
• 2 tbsp Lemon (juice)
• 1 tsp Lemon (zest)
• 2 cups Spinach
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. 1

   Prep (10 minutes): Rinse the lentils. Dice the onion and mince the garlic; zest and juice the lemon.

2. 2

   Cook (25 minutes): In a pot, warm olive oil over medium heat. Sauté onion for 4–5 minutes until softened, then stir in garlic for 30 seconds.

3. 3

   Simmer: Add lentils and broth to the pot. Bring to a boil, then reduce to a gentle simmer and cook 20–22 minutes, until lentils are tender.

4. 4

   Finish: Stir in spinach and cook 2–3 minutes until wilted. Turn off heat and brighten with lemon juice, lemon zest, salt, and black pepper.