LEMONY LENTIL SPINACH SOUP
Lentil soup is comfort food, and with a little lift from lemon, it becomes downright delicious. Adding oregano gives it a Greek flavor profile, and this soup would be great with flatbreads or a crumble of feta.Print
- 1 cup lentils
- 1/2 large lemon seeds removed
- 2 large carrots chopped
- 4 cups fresh spinach chopped
- 1/2 cup fresh parsley chopped
- 4 cups water
- 1 teaspoon oregano
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Place the lentils, water, lemon half, carrots, 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.