Low-GL Lunch: Lemony spinach soup

serves 2

1 tablespoon olive oil
1 onion finely chopped
1 garlic clove, chopped
1x 400g can Puy lentils (or green lentils) drained and rinsed
3 teaspoons bouillon powder
1 star anis
1.25 litres water
250g spinach finely shredded
3 tablespoons lemon juice
greshly ground black pepper
2 tablespoons live natural yoghurt

Heat the olive oil in a small saucepan, add the onion and garlic and cook until softened. Set aside.
Put the lentils in a heavy-based saucepan, stir in the bouillon powder, then add the star anis and water.
Bring to the boil, reduce the heat and simmer for 5-10 minutes. Add the shredded spinach and, when it has wilted, stir in the onion and garlic mixture, lemon juice and black pepper to taste.
Divide into two bowls, top each with a tablespoon of yoghurt, and serve immediately.