Vegan Sahadi’s Lebanese Lentil Soup with Spinach
INGREDIENTS
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1/2 cup brown lentils, picked over and rinsed
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4 cloves garlic
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About 1 teaspoon salt (preferably coarse), or to taste
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1/3 to 1/2 cup extra-virgin olive oil
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1-1/2 to 2 large onions, finely chopped (about 2 heaping cups)
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1/8 pound (2 ounces) fresh spinach (or Swiss Chard), including stems, washed & chopped
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1/2 cup freshly squeezed lemon juice
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1 teaspoon cornstarch (optional)
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Lemon slices, for garnish
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