Lentil, Spinach & Lemon Soup

Ingredients

• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 2 large handfuls of fresh spinach
• 1 litre low-sodium vegetable stock
• Juice of 1 lemon
• 1 tbsp olive oil
• Salt and pepper, to taste

Method

1. 1Warm the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. 2Add the garlic, cumin, and turmeric. Stir for 1 minute until fragrant.
3. 3Add the rinsed lentils and vegetable stock. Bring to a gentle boil, then reduce to a simmer.
4. 4Cook for 20 minutes until the lentils are completely tender.
5. 5Stir in the spinach until just wilted.
6. 6Remove from heat and stir in the lemon juice. Season to taste.
7. 7Blend partially with a hand blender for a thicker texture, if preferred.