Lemon, lentil and spinach soup

Detailed step-by-step description of how to cook the dish "Lemon, lentil and spinach soup". Try it by all means

Recipe «Lemon, lentil and spinach soup» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 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 , Turkish bread, to serve.

Ingredients:

• 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 
• Turkish bread, to serve 

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.
2. Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.