SPINACH SOUP WITH LENTILS & LEMON

1-3/4 cups precooked green lentils
1 tablespoon of olive oil (for frying)
3 leeks
4 cloves garlic
3 potatoes
3 bay leaves
4 twigs of fresh thyme
2 twigs of fresh oregano
2 veggie bouillon cubes
4-1/4 cups water
1 lb. fresh baby spinach
1/3 cup freshly squeezed lemon juice

1. Rinse and chop leeks. Peel and chop garlic and potatoes.

2. Fry leeks and garlic until soft and golden.

3. Add potatoes, bay leaf, thyme, oregano, bouillon cubes and water.

4. Cook gently for 20 min or until potatoes are soft.

5. Add lentils, baby spinach, lemon juice and cook another minute.

Smaklig måltid!

Submitted by Reilly Flanagan,
Stockholm, Sweden