Lentil and Spinach Soup

Lentil and Spinach Soup

Ready in 1 hour
8 review(s) averaging 3.8. 63% would make again

Top-ranked recipe named "Lentil and Spinach Soup"

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This recipe is from Jamie Oliver's Ministry of Food

"Yum! This soup is really nice! I halved the ingredients as I was only cooking for myself and substituted the cherry toms for tinned diced tomatoes but I still used a whole chilli :) it had just the right amount of heat"


Ingredients

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2 carrots; peeled and roughly sliced
2 sticks celery; sliced
2 onions; roughly chopped
2 cloves garlic; chopped
Drizzle olive oil
2 chicken or vegetable stock cubes
300 g red lentils
Thumb-sized piece root ginger; peeled and sliced
1 red chilli; deseeded and sliced
10 cherry tomatoes; halved
200 g Swiss chard spinach
sea salt and ground black pepper; to taste
200 g natural yoghurt; to serve

Original recipe makes 6 Servings

Servings  

Preparation

Put the carrots, celery, onion and garlic together in a pan over medium heat with the lid askew. Cook for 10 minutes until the carrots have softened and the onion is lightly golden.

Add the stock to a pot with 1.8 litres (about half a gallon) of boiling water. Stir until the stock is dissolved, then add lentils, tomatoes, ginger, and chilli. Add the carrot-celery-onion mix, along with the pan juices. Stir the soup and bring to the boil.

Once the soup has reached boiling point, reduce the heat to a simmer. Put the lid on and leave it for 10 minutes, or until the lentils are cooked. Add the spinach and cook for 30 seconds.

Season well with salt and pepper. The soup can be served nice and chunky, as is, or use a hand blender to pulse until smooth. Serve with a dollop of natural yoghurt if you'd like.

Notes

If you prefer more or less of a burn, adjust the chilli amount accordingly.

Credits

Added on Award Medal
Verified by gailwhitman
Calories Per Serving: 258 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Aimeelady 1 year ago

Used kale instead of spinach. Added the kale at the same time as the lentils.
suedzik-davidsz 1 year ago

This was really yummy. I made it with rainbow chard, and I didn't have a chili pepper, so I used a sweet red pepper and added red pepper flakes for heat. So, so good.
Swied1 2 years ago

ambrarecipes 2 years ago

This is surprisingly good. One of my fave soups!
vickisullivan 2 years ago

Are the calories correct? It looks nice I'd like to try it
sarahwyatte 3 years ago

Yum! This soup is really nice! I halved the ingredients as I was only cooking for myself and substituted the cherry toms for tinned diced tomatoes but I still used a whole chilli :) it had just the right amount of heat
Rebecca_Ann 3 years ago

The colours of this soup are amazing.
CayleeGrey 4 years ago

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