About this recipe:This delicious lentil and spinach soup is full of flavour, quick to make and also vegan. Delicious served up as leftovers the next day and ideal for using up the random mixture of vegetables left in the bottom of the fridge.
1L vegetable stock
100g green lentils
2 tablespoons oil
1 onion, minced
1 carrot, grated
1 tomato, cubed
1 bunch spinach, chopped
salt and pepper to taste
1 bay leaf
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Method Prep:10min › Cook:25min › Ready in:35min
In a saucepan over a high heat, bring the stock to a simmer. Add lentils then reduce the heat to low and cook for 20 minutes until tender.
Warm the oil in a frying pan over a medium heat then add the onion, carrot and tomatoes and cook and stir until tender, season. Add the spinach and cook and stir for a further 2 minutes.
Transfer vegetables to the stock with lentils. Add salt, pepper, bay leaf, and cook for another 5 minutes.