Ingredients

• 1 tablespoon olive oil
• 3 leeks, finely chopped
• 4 garlic cloves, crushed
• 3 potatoes, peeled and chopped
• 3 bay leaves
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano
• 4 cups chicken stock (you can substitute vegetable stock here to make this dish vegetarian.)
• 8 cups water
• 350 g green lentils (these must be soaked for two hours before using them in the recipe, we've also used a mixture of RED)
• 500 g spinach, trimmed & chopped (English)
• 1/3 cup lemon juice
• lemon wedge (for garnish)
• sour cream (for garnish)

Instructions

1. Prepare your ingredients.

2. Heat a large stock pot on Medium Heat; add the tablespoon of olive oil.

3. When the oil is hot add the leeks and garlic to be sauteed.

4. Saute them until the leeks are clear.

5. Turn down the heat to low-- very low.

6. Add the chicken stock and water to the pot. Add the potatoes, bay leaves, thyme and oregano. Let the soup simmer on low heat for about an hour or so (or until the potatoes are cooked to your liking).

7. Add the lentils at this point; continue simmering for 10 minutes.

8. Just before you are about to serve dinner, add in the spinach and lemon juice.

9. The longer the spinach is in the soup, the more it will be wilted.

10. It is best added to the soup minutes before you are about to serve it.

11. Garnish the soup with a lemon wedge and a dollop of sour cream.

12. **This soup could also easily be prepared in a crock pot!

13. **This recipe also doubles well!