Lentil Soup with Spinach
Lunch- VG | GF | NF
- Serves 4
- 200 kcals/serving
- 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.