Seasonal soup for full flavour
This lentil soup is made with fresh young spinach leaves, which are in season now, and with fresh ginger, garlic and tomatoes it is mega tasty and so good for you.
Lentil and spinach soup
2 carrots
2 celery stalks
2 medium onions
2 cloves of garlic
1.5 litres chicken stock
olive oil
thumb-sized piece of root ginger
1/2-1 fresh red chilLi to your taste
10 cherry tomatoes
300g red lentils
200g spinach
sea salt and freshly ground black pepper
200g milk
Method
1.Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice and garlic.
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Hide AdPut a large saucepan on medium heat and add tablespoons of olive oil. Add all chopped and sliced ingredients and mix together with a wooden spoon.
Cook for around 10 minutes with the lid ajar until the carrots have softened but are still holding their shape, and the onion is lightly golden.
2.Meanwhile peel and finely slice the ginger. Seed and slice the chilli and slice the tomatoes in half.
Add the boiling stock to the pan with the lentils, ginger, chili and tomatoes. Give the soup a good stir and bring to a boil.
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Hide AdReduce the heat and simmer for 30 minutes with the lid on, or until the lentils are cooked.
3.Add the spinach and continue to cook for 30 seconds, then add the milk and heat through.
4.Season well with salt and pepper. You can serve the soup as is; or liquidise until smooth.
Divide between your serving bowls. Delicious topped with a dollop of natural yoghurt.