½ cup brown lentils
2 tbsp olive or vegetable oil
1 leek, washed and sliced
1 onion, minced
1 celery stick, chopped
1 ¼ lb potatoes, peeled and chopped
8 oz fresh spinach leaves, torn into smaller pieces
4 cups of vegetable broth
Sliced almonds as garnish
Cook the lentils in a pot of water, cover and bring to a boil. Reduce the heat and simmer for about 20-30 minutes or until soft. Drain.
In a large saucepan, heat the oil and add the leek, onion and celery. Gently cook for about 5 minutes. Add the potatoes and cook for a further 10 minutes, stirring constantly. Pour in the broth and bring everything to a boil.
Reduce the heat, cover and simmer for about 20 minutes or until the potatoes are soft. Add the spinach leaves and cook for a further few minutes until the spinach is wilted. Puree the soup in a blender and return to the saucepan. Add the cooked lentils and reheat. Sprinkle with almonds and serve immediately with a crusty bread. Serves about 8.