author: skipper-davies Lebanese-Style Lentil Soup with Spinach and Lemon
In a large pot, add lentils and water and place on medium heat to boil.
In a pan, sauté onions until pink, about 5 minutes. Add chopped spinach and sauté together until spinach is wilted, 2-3 minutes.
After lentils have cooked about 8 minutes, add onion spinach mixture, along with diced potatoes and zucchini to the boiling water.
Add salt and pepper to taste.
Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes.
Add the chopped cilantro. Stir and cook for about 5 minutes.
Add lemon juice and cumin before serving.