Ingredients

• Lentils1 cup
• Olive oil1 tbsp
• Onions1 medium, chopped
• Garlic1 clove, crushed
• Carrots2, thinly sliced
• Celery2 stalks, thinly sliced
• Spinach80 g1, chopped
• Lemon1, juiced
• Greek yogurt, plain1/2 cup, to serve
• Spices, bay leaf1 g

Steps

1. 1. Place lentils and 750ml (3 cups) water in a saucepan, bring to the boil, reduce heat and allow to simmer for 20 minutes. Drain.
2. 2. Return empty saucepan to stove and heat oil. Add onion, garlic, carrots and celery and cook, stirring, for 3 minutes. Add drained lentils, bay leaf and 1.25L (5 cups) water. Bring to the boil, reduce heat and allow to simmer for 40 minutes, skimming any scum that rises to the surface.
3. 3. Season well with salt and pepper. Add lemon juice to taste. Just before serving, stir through spinach.
4. 4. Ladle soup into bowls, top with yoghurt (if using) and serve with extra lemon.