This soup is a great dish to prepare when you don’t have a lot of time; I use a food processor for all of the chopping, which cuts the preparation time in half. Serve this soup over cooked brown jasmine rice or white basmati rice. This soup also freezes well for later use.
Ingredients
1 small
onions
roughly chopped
5 cloves
garlic
peeled and crushed
2 tablespoons
extra virgin olive oil
2 cups
red lentils
rinsed and drained
8 cups
vegetable stock
(or water)
5 cups
baby spinach
1 handfuls
parsley
½ cups
freshly squeezed
lemon juice
(2 juiced lemons)
2 teaspoons
Herbamare
(or sea salt)
