Mona Lisa Lentil Soup

Makes 6 servings.

1 1/2 cups (375 ml) whole green lentils
5 cups (1.25 litres) water
1 tbsp dried oregano flakes
2 bay leaves
2 medium chopped onions
4 cloves minced garlic
2 tbsp olive oil
28 oz (796 ml) canned diced tomatoes, undrained
juice of 1 lemon
10 oz (284 gr) package of fresh spinach (frozen may be substituted)
shaved parmesan cheese

Rinse and drain the lentils. Put them in a soup pot with the water and bay leaves. Bring to a boil and simmer for 35 to 45 minutes until the lentils are cooked but not collapsed. Put the olive oil, onions and garlic in a skillet and cook over medium heat until the onions are transparent. Add the oregano, tinned tomatoes and onion mixture to the soup pot, and bring to a boil. Just before serving the soup, add the lemon juice and spinach, and boil until the spinach is cooked – about 2 or 3 minutes. Add salt and pepper to taste. Serve and garnish with shaved parmesan.

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