Spinach and lentil soup

Operation Stop Being A Fat Lazy Cow began yesterday and although I had a slice of cheese and onion pie for dinner, it was home made and therefore sort of healthy. Healthier than frozen pie and chips, anyway.

Today, I made spinach and lentil soup which is one of those soups that makes you feel healthier just by looking at it.


Spinach and lentil soup (serves 4)
Taken from Rose Elliot’s New Complete Vegetarian

1 tbsp olive oil
1 large onion, chopped
1 large garlic clove, crushed
125g green lentils
225g spinach leaves
1 litre vegetable stock
salt and freshly ground black pepper
2-3 tsp lemon juice

  1. Heat the oil in a large saucepan, add the onion and fry for 10 minutes, with a lid on the pan, until the onion is almost tender and flecked with brown.
  2. Stir in the garlic, lentils and spinach, then pour in the stock or water and bring to the boil. Simmer gently, with a lid on the pan, for about 45 minutes, until the lentils are soft.
  3. Blend the soup, then season with salt, freshly ground black pepper and lemon juice.
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