INGREDIENTS
2 tsp
olive oil
1
medium yellow onion, diced
1/2 tsp
kosher salt
1/2 tsp
black pepper
1 tbsp
cumin (yes, Tbsp)
1/2 tsp
coriander
5 cups
vegetable stock
2 cups
split red lentils, picked over and rinsed
cayenne
juice of 2 lemons + extra lemon wedges for serving
2 cups
thinly sliced fresh spinach leaves