Lemon, lentil & spinach soup

I bought a bunch of spinach at the market last weekend & decided that I wanted to make some sort of potato & spinach soup with it.  I came across this recipe & had a couple of lemons to use up so I thought it would be perfect.  Generally I don't like this style of soup, I usually only like pureed soups or chunky soups that have a tomatoey base but this did have a really nice flavour from the lemon.

The recipe is from taste.com.au & I followed it exactly except that I didn't add the lemon zest when serving.

Ingredients (serves 6)

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 cups dried brown lentils
• 3 potatoes, peeled, diced
• 2 litres vegetable stock
• 1 bunch English spinach, leaves removed, washed, chopped
• 2 lemons, rind finely grated, juiced 

Method

1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.
2. Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.