Ingredients
1tbspolive oil
1medium onion,diced
2medium carrots,diced
2clovesgarlic,finely chopped
16ozlentils
8cupschicken broth,or vegetable broth
1tspturmeric
1½tspground cumin
¼cupparsley,flat-leaf, freshly chopped
2cupsbaby spinach
½lemon,juiced
Preparation
Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute for about 5 to 6 minutes, until soft stirring.
Add the chopped garlic, turmeric and cumin and continue cooking for 2 to 3 minutes more.
Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.
Toss in parsley, spinach and stir in lemon juice and serve.
