Name: Spinach & red lentil soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 9.20 gm olive oil; 1 small brown onion, halved, finely chopped; 2 garlic cloves, crushed; 22.20 gm tomato paste; 1.25L (5 cups) vegetable liquid stock; 420g (2 cups) red lentils, rinsed; 1 bunch English spinach, ends trimmed, washed, dried, coarsely chopped; 42.00 gm fresh lemon juice; Freshly ground black pepper; 4 white bread rolls, to serve

Spinach & red lentil soup

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Spinach and red lentil soup, perfect with crusty rolls.

Ingredients:

9.20 gm olive oil
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
22.20 gm tomato paste
1.25L (5 cups) vegetable liquid stock
420g (2 cups) red lentils, rinsed
1 bunch English spinach, ends trimmed, washed, dried, coarsely chopped
42.00 gm fresh lemon juice
Freshly ground black pepper
4 white bread rolls, to serve

Instructions:

In a medium saucepan over medium heat, heat the oil until shimmering. Sauté the onion for 5 minutes until soft and translucent. Stir in the garlic and tomato paste for 30 seconds until fragrant.
Combine the stock and lentils in the pan, bring to a boil, then simmer on low heat, partially covered, stirring occasionally for 15 minutes until the lentils are very soft.
Stir in fresh spinach and cook for 1-2 minutes until wilted. Add lemon juice, season with pepper to taste, and serve the soup in bowls with bread rolls on the side.

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