Spinach Lentil soup

Ingredients

• 180 ml Lentils
• 200 g Baby spinach, fresh
• 950 ml Home made vegetable stock
• 1 tbsp Olive oil
• 1 pcs Onion, finely chopped
• 2 clove Garlic, chopped
• 710 ml Tomato, finely chopped
• 1 tbsp Oregano, fresh, chopped
• 1/4 tsp Black pepper, ground

Method

1. Soka the lentils in water for 6 hours before use.
2. Heat the oil in a saucepot over medium-high heat.
3. Add the onion and cook until tender.
4. Add the garlic and cook for 2 minutes.
5. Toss in the spinach and cook until wilted.
6. Add the vegetable stock, chopped tomatoes, and lentils.
7. Stir to combine and bring to a boil.
8. Reduce heat and cover the pot.
9. Simmer the lentils for 25 minutes or until just tender.
10. Stir in oregano and black pepper and simmer for 5 minutes additional.
11. Serve warm.