Lentil Spinach Soup

I made this up when a restaurant that served something very similar closed. I usually use Cavender's Greek Seasoning Blend instead of salt.

• Ready In: 1 hr 21 mins
• Serves: 4-6

Ingredients

• 2  medium onions, chopped
• 1  garlic clove, chopped
• 1  tablespoon olive oil
• 8  ounces dried lentils
• 1  teaspoon lemon, zest of
• 1  tablespoon lemon juice
• 10  ounces frozen spinach
• 7  cups water or 7  cups  stock

Directions

1. Sautee onions and garlic in oil in 3 quart saucepan over med. heat until onions are tender. Stir in water (or stock), salt and lentils. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in lemon peel, lemon juice and spinach. Cover and simmer until spinach is tender, about 5 minutes. A serving is about 1 1/4 cup.