Lentil and Spinach Soup

Name: Lentil and Spinach Soup
Yield: 8
Ingredients: 1 1/2 cups of lentils; 2 1/2 liters of water; 1 tablespoon of salt; 1 large onion diced; 1 clove of garlic minced; 4 tablespoons of olive oil; 2 medium-sized potatoes peeled and cut into small cubes; 1 bunch of spinach; 2 tablespoons of lemon juice; 1/2 teaspoon of broken thyme; 2 tablespoons of lemon juice

1
1 1/2 cups of lentils
2
2 1/2 liters of water
3
1 tablespoon of salt
4
1 large onion diced
5
1 clove of garlic minced
6
4 tablespoons of olive oil
7
2 medium-sized potatoes peeled and cut into small cubes
8
1 bunch of spinach
9
2 tablespoons of lemon juice
10
1/2 teaspoon of broken thyme
11
2 tablespoons of lemon juice

Ingredients

1
1 1/2 cups of lentils
2
2 1/2 liters of water
3
1 tablespoon of salt
4
1 large onion diced
5
1 clove of garlic minced
6
4 tablespoons of olive oil
7
2 medium-sized potatoes peeled and cut into small cubes
8
1 bunch of spinach
9
2 tablespoons of lemon juice
10
1/2 teaspoon of broken thyme
11
2 tablespoons of lemon juice

Directions

1
Wash the lentils
2
Put them in a large pot
3
Add water, bring to a boil, then reduce heat and simmer for 1 hour or until the lentils are almost tender
4
Fry the onion and garlic in olive oil
5
Add the potatoes, spinach, lemon juice, thyme, onion, and garlic to the soup
6
Simmer gently for 15-20 minutes or until the potato is cooked through
7
If the soup is too thick, add a little warm water
8
Just before serving, add any remaining lemon juice
9
Serve in 8 portions.