Nutrition >> Lentil soup with spinach

Lentil Soup with Spinach

Lunch
  • VG | GF | NF
  • Serves 4
Lentil Soup with Spinach
  • 200 kcals/serving
  • 17g Protein
  • 1g Fat
  • 35g Carb
Lentil Soup with Spinach
Lentil Soup with Spinach
Lunch
  • 200kcal
  • 17g Protein
  • 1g Fat
  • 35g Carb

Lentil Soup with Spinach

  • VG | GF | NF
  • Serves 4

Ingredients

200g dried green lentils

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 bay leaf

1.2 litres vegetable stock

100g fresh spinach leaves

Salt and pepper to taste

Fresh parsley, chopped for garnish

Method

Step 1

Rinse lentils under cold water and drain.

Step 2

In a large pot, sauté onions, carrots, celery, and garlic until softened.

Step 3

Add lentils, bay leaf, and vegetable stock.

Step 4

Bring to a boil, then reduce heat and simmer for 30-40 minutes, until lentils are tender.

Step 5

Stir in spinach and cook until wilted.

Step 6

Season with salt and pepper to taste.

Step 7

Remove bay leaf before serving.

Step 8

Garnish with fresh parsley.