Lentil and Spinach Soup (4-6)

Another recipe from The Greens Cookbook.

Lentil and Spinach Soup (4-6)
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Lentil and Spinach Soup (4-6)
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  1. Put the lentils, celery and bay leaf into a large saucepan with the water, reserved tomato juice and 1/2 tsp salt. Bring to the boil and and scoop off any foam forming on the surface. Lower the heat to a slow boil.
  2. While the lentils are cooking heat the oil in a saute pan. Add the onion and 1/2 tsp salt. Fry for a few minutes, then lower the heat and stir in garlic and parsley. Continue to cook until the onion is soft then add the tomatoes and cook for 5 mins more. Add to the lentils.
  3. Cut the spinach leaves into 1/2" strips. When the lentils are soft stir in the spinach. Check consistency and reduce if necessary.
  4. Simmer all together for 5 minutes then add vinegar to taste to brighten the flavours. Serve with black pepper and grated parmesan or a spoon of creme fraiche.
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