Lemony Lentil Spinach Soup Recipe
Serves: 4. Prep time: 10 minutes active; 6 hours, 10 minutes total.
1 cup lentils
1⁄2 large lemon, seeds removed
2 large carrots, chopped
4 cups water
1 teaspoon oregano
3⁄4 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
4 cups fresh local spinach, chopped
1⁄2 cup fresh parsley, chopped
- Place the lentils, lemon half, carrots, water, oregano, salt and pepper in the slow cooker. Cover and set on low, and cook for 6 hours.
- At 6 hours, take off the lid and stir in the spinach and parsley. Stir for 1 minute to wilt, adjust seasonings and serve.
- Add oregano and a crumble of feta to give this lemony soup a Greek flavor profile. Serve with pita wedges and hummus.