This simple and fast soup is the perfect antidote for the cool autumn weather. Make a large pot of it and freeze the leftovers for a quick mid-week dinner or lazy weekend lunch. It’s great on its own or as a side. I served this for dinner last night with an open-faced salmon and spinach ciabatta sandwich with creamy horseradish sauce.

Lentil Soup
Serves 6
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 cloves Garlic
  2. 1 Yellow Onion
  3. 4 Carrots
  4. 4 stalks Celery
  5. 3 tbsp Olive Oil
  6. 2 Cups Lentils
  7. 1 tbsp Cumin
  8. 2.5 litres Vegetable Broth
  9. 1 Bay Leaf
  10. 2 whole sprigs Thyme
  11. Salt and Pepper to taste
  12. 200g baby spinach leaves, washed
Instructions
  1. Chop the onion, carrots and celery.
  2. In a large pot, heat the olive oil, and cook the vegetables until browned and soft. Mince the garlic and add to the pot. Stir for 30 seconds or so. Add the lentils and cumin and stir to coat the lentils. Add the broth, bay leaf and whole sprigs of thyme.
  3. Simmer for 25 minutes, until the lentils are tender. Remove the bay leave and thyme.
  4. Add the spinach and cook a further few minutes until wilted.
Notes
  1. Serve with crusty bread
Adapted from Complete Recipes
Adapted from Complete Recipes
The Pescetonian http://pescetonian.co.uk/
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