Ready in 1h
This recipe is from Jamie Oliver's Ministry of Food
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.
If you prefer more or less of a burn, adjust the chilli amount accordingly.
Aimeelady 2y ago
suedzik-davidsz 2y agoUsed kale instead of spinach. Added the kale at the same time as the lentils.
Swied1 3y agoThis 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.
ambrarecipes 3y ago
vickisullivan 3y agoThis is surprisingly good. One of my fave soups!
sarahwyatte 3y agoAre the calories correct? It looks nice I'd like to try it
Rebecca_Ann 4y agoYum! 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
CayleeGrey 4y agoThe colours of this soup are amazing.