by Frances Aknai
- 2 tsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 TBSP. tomato paste
- 5 cups vegetable stock
- 2 cups red lentils, rinsed
- 1 bunch spinach, ends trimmed, washed, dried, coarsely cut
- 2 TBSP. lemon juice
- Freshly ground black pepper
Heat oil in a medium saucepan over medium heat.
Add onion and garlic and cook for 5 minutes, stirring or until soft.
Add tomato paste and cook, stirring for 30 seconds.
Add stock and lentils to the pan. Bring to a boil.
Reduce heat to low and cook, partially covered, stirring occasionally, for 15 minutes—or until lentils are very soft.
Add spinach to lentil mixture and cook for 2 minutes or until spinach wilts.
Stir in lemon juice. Taste and season with pepper.