Spinach and lentil soup

Spinach and lentil soup

This is one of my favourite soups. It is packed with lovely nutritious spinach and wholesome red lentils making it filling, incredibly tasty and amazingly good for you. The best bit though is how quickly you can throw everything together – utilising frozen spinach and not having to pre-soak the lentils means it’s ready in no time at all.


1 cup dried red lentils
1 tin chopped tomatoes
1/3 bag frozen spinach
2 garlic cloves, minced
1 onion, diced
1 tbsp olive oil
1500ml chicken stock (or vegetable if you prefer)
Salt and pepper, to taste
Shaved parmesan


Heat the olive oil in a large soup pot, add the chopped onions and cook for 5-6 minutes until they become translucent. Now add in the garlic and dried lentils, stir and cook for another 2 minutes. Add in the tin of chopped tomatoes and chicken stock, stirring well before dropping in the frozen spinach. Simmer on a medium heat for 25 minutes until the lentils are cooked through and have started to break apart slightly. Check for seasoning and add salt and pepper as needed before serving. For a little extra luxury you can add a few shavings of parmesan cheese to each bowl which is really yummy.

Serves 4


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