The West

Lentil, spinach and lemon
Picture: Robert Duncan

Serves 6

1 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

1 1/2 cups dried brown lentils

3 potatoes, peeled, diced

2 litres vegetable stock

1 bunch English spinach, leaves removed, washed, chopped

2 lemons, rind finely grated, juiced

salt and pepper

Turkish bread, to serve

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 2-3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Skim any residue from surface of soup. Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, lemon juice and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.

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