This robust yet light soup is so easy and so good. French green lentils hold their shape when cooked. Combined with spinach or arugula it is all shades of spring.
Cover the lentils with about 5 cups of water. Bring to a boil then simmer for 20 minutes until they are softened. Drain. Warm the oil in a soup pot and add the onions and garlic. Saute until slightly golden — about 8 minutes. Add the spinach or arugula and saute for a couple minutes until it wilts. Add the cumin, lemon zest, lentils, broth, 2 cups of water, bring to a boil then simmer for fifteen minutes. Stir in the cilantro and season to taste. Even if there are only one or two people to feed, make this one and freeze some for another night.