2 cups brown lentils
5 cups water
2 tsp. extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
2 cups spinach, finely shredded
1 tsp. ground cumin
1 tsp. finely grated lemon rind
2 cups organic vegetable stock (you can skip this and add 2 cups of water instead, making a total of 4 cups)
2 cups water
Salt and pepper to taste
2 tbsp. fresh coriander, finely chopped
Place the lentils in a large pan with water. Bring to a boil and the simmer, uncovered for 1 hour. Rinse and drain, then set aside. In a separate pain, heat the oil and add onion and garlic. Cook over medium until golden. Add spinach and cook for another 2 minutes. Add the lentils, cumin, lemon rind stock and water to the pan. Simmer, uncovered, for 15 minutes. Add the coriander, salt and pepper and stir through. Serve immediately.