Lemony Lentil Soup (with Spinach)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 cups red lentils
• 4 cups vegetable broth
• 3 bay leaves
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 celery ribs, minced
• 1 tablespoon ground cumin
• 3 tablespoons lemon juice
• 2 cups fresh spinach, chopped
• 1/4 cup greek yogurt (optional)

Recipe

• 1 in a large, heavy bottom pot, cover lentils with 4 cups of stock and the bay leaves.
• 2 bring to a boil, and simmer over low heat, uncovered, for 30-40 minutes, until lentils are very soft. add water if needed during cooking, 1 cup at a time.
• 3 while lentils are cooking, sweat onions in olive oil over low heat for around 10 minutes, then add celery and cumin, cooking for another 5 minutes.
• 4 add this to finished lentils and add lemon juice.
• 5 using an immersion blender, or in stages in your counter top blender, puree the soup, adding water or broth if you would like the soup to be thinner.
• 6 add chopped spinach to pureed soup.
• 7 warm if needed, adding extra lemon or olive oil if desired for taste.
• 8 add small dollop of greek yogurt on each serving if desired.