Spinach-Lentil Soup

2 TBSP olive oil

1 large onion, chopped

2 cups frozen spinach

1 cup lentils

1 large potato, peeled and cut into ½” pieces

5 cups water

1 cup coconut milk

2 TBSP lemon juice (squeeze the juice from 1 small or ½ large lemon)

1 tsp sea salt (more to taste)

1 tsp paprika

In a medium saucepan, sauté chopped onion in the oil for about 10 minutes until soft. Add spinach, lentils and potato – stir for a minute. Add water, coconut milk, lemon juice, salt and paprika. Simmer on low for 20-30 minutes until lentils are soft. Add salt to taste. Serves 5 or 6.