Lemon Lentil Soup

The perfect light and zesty soup for a hot summers day.

Ingredients:

2-3 leeks

3 cloves garlic

2 cups red lentils

6 cups water

3 cups arugula, chopped

3 cups spinach, chopped

2 cups cilantro, chopped

1/2 cup freshly squeezed lemon juice

2 tbsp lemon rind

1 tsp sea salt

Method:

Chop leeks and garlic finely by hand or using a food processor before sauteing on medium heat in olive or coconut oil.  Add 6 cups of water, bring to a boil and add red lentils.  Cover pot,  and cook until lentils are tender, about 20-25 minutes.  Add chopped greens and cilantro, lemon juice, rind and sea salt and cook on low for 3 minutes until greens are lightly wilted.