Wash and chop all vegetables.
Heat the part of olive oil in a saucepan, and cook the onion,
celery and plum tomatoes for 10minutes.
Add the garlic and chilli and cook for another minute.
Add the lentils and bay leaves and cover with the chicken stock.
Season. Bring to the boil then turn the heat down, cover and cook,
until the lentils are tender – around 30 minutes .Season well.
Shred the spinach and add to the soup.
Add the lemon juice, Check the seasoning again and mix with rest of olive oil.
To serve, crumble feta cheese on top of each portion.
Sprinkle with whichever herb you prefer.
Uploaded by Greek restaurant Cheef