Lentil soup with spinach and potatoes
- 1 medium onion, diced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 1/2 cup lentils, rinsed
- 4 cups water
- 2 Cubes Rapunzel Vegetable Bouillon with Sea Salt & Herbs
- 2 medium potatoes, peeled and chopped
- 2 cups spinach, cut or torn
Saute onion in olive oil until soft, add garlic and cook 1 minute longer. Stir in lentils. Add water, bouillon cubes and potatoes. Bring to a boil, lower heat and simmer for 45 minutes.
