Lemon, lentil and spinach soup

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 1/2 cups dried brown lentils
• 3 potatoes, peeled, diced
• 2 litres vegetable stock (or chicken stock)
• 1 bunch English spinach, leaves removed, washed, chopped
• 2 lemons, rind finely grated, juiced
• Turkish bread, to serve

• Step 1
  Heat oil in a large saucepan over medium heat. Add  garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.
• Step 2
  Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.

Tomato Lentil Soup (slow cooker)

1 litre (4 cups) beef stock
1 large tin chopped tomatoes
1 jar tomato pesto or stir through sauce (I used sun dried tomato and roasted garlic)
2 cups red lentils
i container sour cream

Add first 4 ingredients to slow cooker along with any other desired seasonings (I used a generous sprinkle each of salt, dried basil and dried oregano)

cook for at least 4 hours on low or 2 on high (to cook the lentils)

add sour cream

Dal lentil soup

For the slow cooker:

2 tsps garlic
1/2 tsp turmeric
2 tsps curry powder or paste (I used Massaman paste)
1/2 tsp garam masala
1 tsp cumin
1 can diced tomatoes
2 cups lentils (preferably red)
4 cups stock (I used chicken)

cook several hours in slow cooker several hours.
Blend if desired,
then add

1 1/2 cups coconut milk
3 tabs lemon or lime juice
fresh chopped coriander

serve