Lentil and spinach soup.

4 servings

Ingredients

Quantity Ingredient
175 grams 6 oz green lentils
10 millilitres 2 tsp soya oil.
1 large Onion peeled and chopped.
5 millilitres 1 tsp ground cumin.
450 grams 1 lb fresh, thawed or frozen spinach washed.
300 millilitres Half pt vegetable stock.
Ground black pepper.

Directions

Cover the lentils with water in a large saucepan. Bring to the boil and simmer for 40 minutes. Heat the oil in a non-stick frying pan and cook the onion until just soft, about 5 minutes. Add the cumin and cook for a further 2 minutes. Stir in the spinach and cook until it becomes limp. Drain the lentils and mix with the spinach and stock.

Puree the soup in a blender. Re-heat. Add black pepper to taste, and serve.

206 Calories 862 kj 15,4 g protein 31,0 g carbohydrate of which 4 g sugar. 3,6 g fat of which 0,4 g saturates. 0,3 g sodium 5,9 g dietary fibre.

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