Lentil Soup with Lemon and Spinach
(Makes approximately 5-6 servings)

1 tbsp. olive oil
1 onion, finely chopped
3 garlic cloves, minced
1/2 tsp. cumin
1 c. red or brown lentils, rinsed
5 c. water (or vegetable or chicken broth)
1/8 c. fresh parsley
1 c. fresh spinach leaves
Zest of 1/2 lemon or 1/2 tsp. dried lemon zest
Juice of one lemon or 1 1/2 tbsp. lemon juice
Salt and pepper, to taste

In large pot, sauté the onions in the olive oil over medium high heat until they start to soften, about 3 min. Turn heat down to medium low and continue to cook until they start to caramelize, about 3-4 minutes.

Stir in garlic and cook for two minutes, stirring to prevent garlic from burning. Add the cumin and stir to mix.

Add lentils and water or broth. Increase heat to high and bring to a boil. Once the soup starts to boil, reduce heat to medium low and simmer until lentils are soft but not mushy (20-30 min.)

Add parsley, salt and pepper to taste. Add the lemon zest and juice.

When ready to eat, add the spinach. (We each added our own later when reheating.)