1-2 teaspoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups dried red lentils (brown can be used as well)
3 carrots, peeled and diced
2 litres vegetable stock
1 bunch baby spinach, washed and coarsely chopped
1 lemon juiced
finely grated lemon zest to taste
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes, or until soft. Add carrots and sauté for another 3 minutes. Add lentils and stock. Bring to the boil.
Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon zest. Serves 6
