Spinach & red lentil soup

Posted by adm On January - 7 - 2012

How to cook Spinach & red lentil soup


  • 2 tsp olive oil
  • 1 small brown onion, halved, finely sliced
  • 2 garlic cloves, humbled
  • 1 tbs tomato spread
  • 1.25L (5 cups) vegetable strain
  • 420g (2 cups) red lentils, rinsed
  • 1 bunch English spinach, ends cut, water-washed, dried, coarsely shredded
  • 2 tbs fresh lemon succus
  • Freshly ground black peppercorn
  • 4 white bread rolls, to answer

How to:

  • Heat the oil in a medium saucepan over medium oestrus. Add the onion and fudge, stirring, for 5 minutes or until subdued. Add the garlic and tomato paste and fudge, stirring, for 30 seconds or until redolent.

  • Add the stock and lentils to the pan. Bring to the churn. Reduce heat to low and fix, partially covered, stirring occasionally, for 15 minutes or until lentils are very subdued.

  • Add spinach to lentil mixture and cook for 1-2 minutes or until spinach wilts. Stir in lemon succus. Taste and season with pepper. Ladle soup among bowls and serve with bread rolls.

  • Prepare time:10 min.

    Cooking time:25 min.

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