Spinach and Lentil Soup

I find that lentils are great at this time of year, the temperature is dropping as the summer goes into hiding for another 6 months and lentils in soup can provide a healthy hearty meal for lunch or dinner. They are certainly heavily used in many vegetarian dishes in winter, but they do have a meaty texture which can appeal to the meat eaters diet too. I’m likely to cover a few lentil dishes which are family favourites over the next few months.  

2 Carrots
2 sticks Celery
2 Med Onions
2 cloves garlic
olive oil
Thumb sized piece of root ginger
1/2 – 1 fresh red chilli (to your taste)
10 cherry tomatoes
2 chicken or veg stock cubes
300g red lentils
200g spinach
sea salt & ground black pepper
200g natural yoghurt.

Food preparation: Peel and chop carrots, Slice celery, Roughly chop onions, Peel and slice garlic.

Take a large pan and add 2 tablespoons of olive oil. Add chopped and sliced ingredients and mix with wooden spoon. Cook for 10 minutes with the pan lid askew untill carrots have softened and the onions golden.

Meanwhile: peel and finely slice the ginger, de-seed the chilli and finely slice, slice your tomatoes in half. Now add your stock cubes to bowl and add 1.8 litres of boiling water stir till dissolved, then add to the pan along with the lentils ginger chilli and tomatoes.

Bring to the boil and simmer for 10 mins with the lid on or until lentils are cooked.

Add Spinach and continue to cook for 30 SECONDS. Season and serve as it is or blend in liquidiser.  Warning this will be green.

 To serve top with a splodge of yoghurt, low fat or otherwise. If you have a microwave at work this will be perfect.


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