Lemony Lentil Soup (With Spinach)

• cups red lentils↗2 cups
• cups vegetable broth↗4 cups
• bay leaves↗3
• tablespoons olive oil↗2 tablespoons
• small onion, chopped↗1
• celery ribs, minced↗2
• tablespoon ground cumin↗1 tablespoon
• tablespoons lemon juice↗3 tablespoons
• cups fresh spinach, chopped↗2 cups
• cup Greek yogurt (optional)↗1⁄4 cup

Step-by-step instructions

1. 1

   In a large, heavy bottom pot, cover lentils with 4 cups of stock and the bay leaves.

2. 2

   Bring to a boil, and simmer over low heat, uncovered, for 30-40 minutes, until lentils are very soft. Add water if needed during cooking, 1 cup at a time.

3. 3

   While lentils are cooking, sweat onions in olive oil over low heat for around 10 minutes, then add celery and cumin, cooking for another 5 minutes.

4. 4

   Add this to finished lentils and add lemon juice.

5. 5

   Using an immersion blender, or in stages in your counter top blender, puree the soup, adding water or broth if you would like the soup to be thinner.

6. 6

   Add chopped spinach to pureed soup.

7. 7

   Warm if needed, adding extra lemon or olive oil if desired for taste.

8. 8

   Add small dollop of greek yogurt on each serving if desired.