1 tbsp olive oil
½ large onion, finely chopped
1 cloves garlic, minced
½ cups dried brown lentils
350mL vegetable liquid stock
½ bunch English spinach, washed, coarsely
Zest and juice of 1 lemon
2 Turkish bread, to serve
Heat olive oil in a saucepan over medium–high
heat, saute onion and garlic until translucent.
Add lentils, and stock. Bring to the boil. Skim any
residue from the surface of soup with a ladle.
Reduce heat to medium-low. Simmer, covered
until lentils are tender, approximately 25 minutes.
Remove from heat, add spinach, juice of 1 lemon.
Season with salt and pepper. Stir until well
combined. Ladle into bowls. Top with lemon rind.
Serve with bread.