Greek Lentil, Spinach And Dill Soup

• 2 tbsp olive oil
• 3 None onions, finely chopped
• 1 stalk celery, finely chopped
• 1 None carrot, finely chopped
• 2 cloves garlic, minced
• 1 None long red chili, thinly sliced
• 2 None bay leaves
• 6 sprigs fresh flat-leaf parsley, stalks only
• 10.5 oz brown or green lentils
• 5 oz baby spinach
• 2 tbsp red wine vinegar
• 3 tsp sea salt flakes
• 1/4 cup fresh dill

1. Heat olive oil in a large saucepan over medium heat. Cook onions, celery and carrot, stirring, for 5 mins, or until softened. Add garlic, chili, bay leaves and parsley stalks. Cook, stirring, until fragrant. Add lentils and stir to coat. Add 12 cups water and bring to a boil. Reduce heat and simmer for 20 mins, or until lentils are tender. Remove bay leaves and parsley stalks.
2. Add spinach, vinegar and salt. Stir until spinach wilts. Season. Serve topped with dill sprigs.

olive oil, onions, celery, carrot, garlic, long red chili, bay leaves, parsley, brown, baby spinach, red wine vinegar, salt, fresh dill

Taken from recipes-plus.com/api/v2.0/recipes/34450 (may not work)