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.
Ingredients
1cuplentils
1/2large lemonseeds removed
2large carrotschopped
4cupsfresh spinachchopped
1/2cupfresh parsleychopped
4cupswater
1teaspoonoregano
3/4teaspoonsalt
1/2teaspoonfreshly ground black pepper
Instructions
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.