An easy peasy soup recipe, with very little prep, and a quick cooking time. The bright red uncooked lentils turn a shade of golden yellow after cooked. Red lentils have the "ability to dissolve and become a creamy pot of earthy goodness..." Amy Chaplin
Warm olive oil in a medium-large pot over medium heat.
Add onions and saute for 5 minutes or until golden.
Stir in garlic and saute for 2-3 minutes longer.
Add lentils and water, and bring to a boil over high heat.
Cover pot, reduce heat to low, and simmer for 30-35 minutes or until lentils are cooked and become creamy. Stir pot every 10- minutes or so to make sure lentils are not sticking. Remove lid, add salt and more water if needed, to reach hyour desired consistency. Cover again and cook for 5 to 10 minutes longer or until lentils have completely dissolved and soup is creamy.
Stir in pepper and spinach, and cook for 1 minute or until spinach is wilted.
Remove from heat and add lemon juice.
Season to taste and serve with a drizzle of olive oil and black pepper.