• Bethany Klug

Lentil Spinach Soup


Serves 4 Ingredients: 2 onions, sliced 1 clove garlic, finely chopped 2 Tbsp. coconut oil 3 cups filtered water 1 tsp. salt 8 oz (1 1/4 cups) dried lentils 10 oz. spinach, chopped (4 cups) or one 10 oz pkg. frozen 2 carrots, sliced Juice of 1 lemon Cook onions and garlic until tender. Stir in water, salt, lentils and carrots. Heat to boiling, reduce and cook until lentils are done (15-20 minutes). Stir in lemon juice and spinach. Simmer until spinach is tender.


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