Lemony Lentil & Vegetable Soup - Grains & Legumes Nutrition Council

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large brown onion, chopped
• 4 cloves garlic, crushed
• 1⅓ cups (270 grams) uncooked brown lentils
• 8 cups (2 litres) vegetable stock
• 2 sticks celery (1¼ cups approx, 150 grams), diced
• 2 carrots (1½ cups approx, 200 grams), diced
• 1 zucchini, (1 cup approx, 160 grams), diced
• 1 teaspoon dried oregano
• Freshly ground black pepper
• 2 cups (50 grams) baby spinach leaves
• Fresh parsley, finely chopped
• 1–2 tablespoons extra virgin olive oil
• Juice of 1–2 lemons