Sunday, July 9, 2017

Lemon, lentil and spinach soup

  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 1/2 cups dried brown lentils
  • 3 potatoes, peeled, diced
  • 2 litres vegetable stock (or chicken stock)
  • 1 bunch English spinach, leaves removed, washed, chopped
  • 2 lemons, rind finely grated, juiced
  • Turkish bread, to serve

  • Step 1
    Heat oil in a large saucepan over medium heat. Add  garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.
  • Step 2
    Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.

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