Spinach and Lentil Soup

Ingredients

• 2 tbsp Olive oil
• 1 large Onion, diced
• 3 Garlic cloves, chopped
• 1 tbsp Fresh ginger, grated
• 2 tsp Ground cumin
• ½ tsp Ground turmeric
• 200 g (7 oz) Red lentils, rinsed
• 1 l (4¼ cups) Vegetable stock
• 200 g (7 oz) Fresh spinach, roughly chopped
• 2 tbsp Lemon juice
• Salt and black pepper

You’ll need: Large pot, Stick blender (optional)

Method

1. 1

   Soften the onion. Warm the oil in a large pot over medium heat. Cook the onion with a pinch of salt for 6 to 8 minutes, until soft and golden at the edges.

2. 2

   Toast the spices. Stir in the garlic, ginger, cumin and turmeric and cook for 1 minute, until fragrant.

3. 3

   Simmer the lentils. Add the lentils and stock and bring to the boil. Lower the heat and simmer for 20 to 25 minutes, stirring occasionally, until the lentils have collapsed into a thick soup.

4. 4

   Add the spinach. Stir in the spinach and cook for 2 to 3 minutes, until wilted. For a smoother soup, blend about half of it with a stick blender.

5. 5

   Season. Add the lemon juice, then taste and season well with salt and pepper. Thin with a little hot water if it is thicker than you like.