Lentil soup with spinach and feta

Cover the lentils with plenty of cold water in a pot and bring to a boil; at the first boil take off the heat, drain in a colander and set aside.

Peel and dice the carrots; finely chop the onion.

Cook the onion and carrot in the olive oil until soft and golden, 8 to 10 minutes.

Add the grated garlic and warm through until fragrant.

Add the lentils, crushed tomatoes, salt, black pepper, oregano, cumin and red pepper flakes if wanted; add a bay leaf now if available.

Cover with about 8 to 10 cups of water in a big enough pot, bring to a boil, then reduce to medium low.

Simmer on medium low about 30 to 35 minutes, until the lentils are fully cooked.

Taste and adjust the seasoning; add the baby spinach a little at a time, letting each batch wilt before adding more.

Stir in the dried dill (or chopped fresh parsley).

Serve topped with feta and a drizzle of balsamic or red wine vinegar, or lemon juice.

Variation: other greens such as Swiss chard or baby kale, fresh or frozen, can replace the spinach.

Cool and freeze in freezer-safe containers for up to three months.