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Lemon, lentil and spinach soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 1 large onion, finely chopped
  • 375.00 ml dried brown lentils
  • 3 potatoes, peeled, diced
  • 2 litres vegetable liquid stock
  • 1 bunch English spinach, leaves removed, washed, chopped
  • 2 lemons, rind finely grated, juiced
  • Turkish bread, to serve
Instructions:
  • In a large saucepan over medium heat, warm oil. Add onion and garlic; sauté until softened, about 2 to 3 minutes. Stir in lentils, potatoes, and stock. Bring to a boil, then skim off any foam with a ladle.
  • Lower the heat to medium-low and gently simmer the mixture with the lid on for 25 minutes, or until the lentils are tender. Take the pot off the heat, then stir in the spinach, 1/2 cup of lemon juice, salt, and pepper until fully mixed. Portion the stew into bowls, garnish with lemon rind, and enjoy with a side of bread.

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