Ingredients

• 1 tbsp Extra Virgin Olive Oil (use vegetable broth if avoiding oil)
• 1 Onion (finely chopped)
• 2 Carrots (peeled and chopped)
• 5 clovesGarlic (minced)
• 2 cups Dry Red Lentils (washed and drained)
• 6 cups Vegetable Broth or Water (plus more as needed)
• 1/2 tspSalt (to taste)
• 1/2 tspBlack Pepper (to taste )
• 4 cupsBaby Spinach (1 cup ~ 1 handful)
• 1/4 cup Lemon Juice (plus more to taste)

Directions

1. In a medium-large pot heat oil or vegetable broth over medium heat. Add onions and saute for 5 minutes, or until golden. Stir in garlic and chopped carrots and saute for another 2-3 minutes.
2. Add lentils and vegetable broth (or water) and bring to a boil over high heat, uncovered.
3. Cover pot and reduce heat to low and let simmer to 30 minutes, until lentils are cooked and are looking creamy. Stir every 10 minutes or so.
4. Remove lid and stir in salt. Taste and adjust water to reach desired consistency. Cover again and cook for another 5 minutes until the lentils have completely dissolved and the soup is creamy.
5. Stir in ground black pepper and spinach and let the spinach wilt, about 1 minute. Remove from heat and add lemon juice. Season to taste with more black pepper, and lemon.