lemon lentil soup with spinach

lemon lentil soup with spinach

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Recipes

ingredients
1½ cups lentils
1 medium onion, chopped
4 tablespoons vegetable oil
3 cloves garlic, minced
½ teaspoon ground cumin
8 cups vegetable broth
1 large potato
500g spinach
¼ cup lemon juice
1/4 cup HEAVENLY HABANERO CHILLI SAUCE or
1/2 cup GREEN JALAPENO CHILLI SAUCE
salt and pepper
½ cup coarsely chopped coriander
cooking instructions
Rinse lentils and drain. In a large pot, sauté onion in hot oil until soft. Add garlic and cumin and cook for 1 minute. Next add lentils and vegetable stock to the pot and bring to a simmer. Peel and cut potato into medium cubes and add to soup. Cover pot and cook for 20 minutes or until potatoes are tender and lentils are soft. Remove large stems from spinach and coarsely chop leaves. Add to lentils with lemon juice and chilli sauce. Season to taste with salt and pepper and simmer for an additional 5 minutes. Serve with a sprinkle of coriander on top.
makes
serves 6
advance preparation
Soup can be refrigerated for up to 2 days. May require additional stock or water on reheating.
variations
Sauté 1 chopped carrot with onion along with 1 chopped red or green capsicum. Add garlic and cumin, omit potato and add 1 cup chopped fresh or canned tomatoes to soup. Add spinach, omit lemon juice and substitute 300g SALSA PICANTE (Mild or Medium) for the gold sauce. Season and top with coriander.
serving idea
Serve with fresh crusty bread and salad greens dressed with a mustard vinaigrette.

Delicious and easy to prepare for those days when you want homemade soup with a lot of flavour and minimum effort.