Lentil & Spinach Soup

Ingredients

• 200g red lentils
• 1 onion, diced
• 2 garlic cloves, minced
• 400g tin chopped tomatoes
• 150g baby spinach
• 1 tsp cumin
• 1 tsp turmeric
• 1.2L vegetable stock
• 1 tbsp olive oil

Method

1. Soften onion in olive oil for 5 minutes. Add garlic, cumin and turmeric, cook 1 minute.
2. Add lentils, tomatoes and stock. Bring to the boil.
3. Simmer for 20 minutes until lentils are tender.
4. Stir in spinach until wilted. Season well.
5. Blend partially for a creamier texture if preferred.