Lentil & Spinach Soup

This vegan recipe is delicious & packed with healthy ingredients. It works just as well with kale, which you would finely slice & add 5 minutes before the end of cooking.

4 Servings

Ingredients:

1 onion, finely chopped

2 carrots, finely diced

2 cloves of garlic, minced

300gr green lentils

1/2 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder

1.5 litres of water

2 vegetable stock cubes

Juice of 2 lemons

2 handfuls of spinach

Fresh coriander, to serve

S&P

Instructions:

Heat 2 tbsp of sunflower oil in a large pot over medium heat.

Add the onion & carrots & simmer for 3 minutes, stirring regularly.

Add the lentils & the dry spices: turmeric, cumin, coriander & chilli powder.

Stir constantly 1 minute to fry off the spices.

Add the water & stock cubes.

Cover with a lid & drop the heat to low.

Simmer 30 minutes or until the lentils are cooked.

Turn off the stove. Add the spinach & stir well. The spinach will wilt over 1-2 minutes just by bathing in the hot soup.

Add the lemon juice & adjust the seasoning with salt & pepper.

Stir well & serve with a scattering of fresh coriander that has been finely chopped.