4-5 cups veggie broth
1/4-1/2 cup onion, diced
1/2 cup brown lentils (dried)
1/4-1/2 cup carrots, sliced into bite sized pieces
1 cup fresh spinach, chopped OR 1/2 cup frozen spinach, chopped
1-3 cloves garlic, minced
1 tablespoon dried tarragon OR 2 tablespoons fresh tarragon, finely chopped
1 tablespoon extra virgin olive oil
1/2-1 teaspoon fresh lemon juice
Saute diced onion until translucent in medium sized pot. Rinse lentils thoroughly. Add lentils, along with all other ingredients to cooked onions and stir. (Rub dried tarragon to release its oils/flavour as you add it.) Turn burner to low and cook at just below a simmer for 2 hours. Stir in lemon juice just prior to serving. Enjoy.
Note: You can cook this quicker at a higher heat but it will diminish the depth of flavours.
Source of recipe: French lentil soup was the first lentil soup I ever made. I've long since lost the recipe, which was basically brown lentils, onions, carrots and tarragon simmered in veggie broth. The following recipe is in the spirit of the original, but based on what I had handy.