Ingredients
1 cup lentils
3 cups chicken stock
1/4 cup chopped onion
1/4 cup chopped carrots
1/4 cup chopped spring onion (only green parts)
2 garlic cloves, minced
1 bayleaf
1/4 tsp oregano
1 tbsp lemon juice
1 cup shredded spinach
1 tsp olive oil (or cooking oil)
1/2 tsp cumin seeds powder
1/4 cup tomato ketchup
Pepper as per taste
Salt as per taste

Method
Wash lentils and soak it for 1 hour. Heat oil in a pan.
Saute onion till transparent. Add garlic, carrots, bayleaf, saute for another 2-3 minutes.
Add chicken broth. Add all the ingredients except lemon juice and spinach.
Let it cook for atleast 30 minutes. Add spinach and let it cook for another 20 minutes.
If the soup is too thick, then add more water. Lastly put the lemon juice. Serve hot, garnishing with garlic bread.