Lentil Soup with Lemon and Spinach

Ingredients

• 1 cup dry Lentils (dry, brown or green)
• 1 tbsp Olive oil
• 1 small Onion
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1/2 tsp Ground coriander
• 3 cups Vegetable broth (or water)
• 2 tbsp Lemon juice
• 1 tsp Lemon zest(optional)
• 3 cups Fresh spinach
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

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

2. 2

   Cook (25 minutes): Heat olive oil in a pot over medium heat. Sauté onion for 5 minutes until softened, then stir in garlic and cook for 1 minute.

3. 3

   Add cumin and coriander and stir for 30 seconds. Add lentils and broth, bring to a simmer, then cook for 18–20 minutes, until lentils are tender.

4. 4

   Finish: Stir in lemon juice (and lemon zest if using) and add spinach a handful at a time, stirring until wilted, about 2 minutes. Season with salt and black pepper. Serve hot.