Lentil & Spinach Soup with Lemon

Ingredients

• 1/2 (55 g) onion
• 1/3 cup (46 g) carrot
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• 1 garlic clove
• 3/4 tsp (2 g) ground cumin
• 1/2 cup (90 g) dry green lentils
• 2 cups (480 ml) low-sodium vegetable broth
• 4 cups (120 g) spinach
• 3 1/2 tsp (18 ml) lemon juice
• 1 1/2 tbsp (23 ml) basil pesto
• a pinch of fine sea salt

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Method

1. Soften the onion and carrot in the oil for 5 minutes, add the garlic and cumin and stir thirty seconds, until fragrant.
2. Add the lentils, broth and salt and simmer, partly covered, 25 minutes, until the lentils are soft and some collapse at the edges.
3. Stir the spinach through until it wilts, then the lemon juice; taste and salt if needed. Serve with the pesto swirled over.