Red Lentil & Spinach Soup

Ingredients

• 200g red lentils, rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 x 400g tin chopped tomatoes
• 800ml vegetable stock
• 100g baby spinach
• Juice of ½ lemon
• Salt and pepper

Method

1. Heat oil in a large saucepan over medium heat. Soften onion for 5 minutes.
2. Add garlic and spices, stir for 1 minute until fragrant.
3. Add lentils, tomatoes and stock. Bring to a boil then simmer for 20 minutes until lentils are soft.
4. Stir in spinach and cook for 2 minutes until wilted. Add lemon juice and season.
5. Blend half the soup for a creamier texture, or leave chunky.

Tips

Freezes brilliantly. Make a double batch and freeze in portions for quick weekday lunches.