Easy Recipe
Prep Time
10 minutes
Cook Time
35 minutes

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.

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)