Spinach lemon lentil soup
Preparation 10 minutes Cooking 50 minutes Serves 4
250g green lentils, washed 1 tblspn olive oil 2 leeks, white part finely chopped 3 cloves garlic, crushed 2 potatoes, peeled and chopped 2 bay leaves 2 sprigs of thyme and oregano 3 cups vegetable stock 51⁄2 cups water 2 bunches English spinach leaves, washed and shredded Juice of 1 lemon
Heat oil in large saucepan on medium heat. Add leeks and garlic. Cook for 5 minutes or until soft. Add potatoes, bay leaves, thyme, oregano, stock, water and lentils. Simmer 40-45 minutes or until lentils are cooked. Add spinach and lemon juice. Cook for 1-2 minutes. Serve with fresh crusty bread.