Name: Lentil and Spinach Soup
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: European
Ingredients: 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

by CayleeGrey

This recipe is from Jamie Oliver's Ministry of Food

INGREDIENTS

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

Servings

INSTRUCTIONS

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.

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Lentil and Spinach Soup

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

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.

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CayleeGrey

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (254g)
Recipe Makes: 6 Servings

Calories: 258
Calories from Fat: 24 (9%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 157.4mg		5 %
Potassium 657.9mg		17 %
Total Carbohydrate 44.3g		13 %
	Dietary Fiber 8.1g	33 %
	Sugars, other 36.2g
Protein 17.1g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 258

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REVIEWS

Aimeelady

suedzik-davidsz

Used kale instead of spinach. Added the kale at the same time as the lentils.

Swied1

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.

ambrarecipes

vickisullivan

This is surprisingly good. One of my fave soups!

sarahwyatte

Are the calories correct? It looks nice I'd like to try it

Rebecca_Ann

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

CayleeGrey

The colours of this soup are amazing.

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