Lemony spinach and lentil soup
Green lentils, carrot and spinach in a cumin-scented broth, part blended so the soup is thick but not smooth. The lemon at the end matters. It is cheap and sustaining.
- Time
- 30 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Chop the onion and carrot finely and crush the garlic. Drain and rinse the lentils.
- Warm the olive oil in a large pan over a medium heat. Cook the onion and carrot with a pinch of salt for 8 minutes until soft.
- Stir in the garlic and cumin for 1 minute.
- Add the lentils, with the stock cube crumbled into 600 ml of boiling water. Simmer for 10 minutes.
- Stir in the spinach and cook for 2 minutes, until wilted.
- Blend a third of the soup with a stick blender for a creamier texture, leaving the rest whole. Stir in the juice of the lemon and add salt and pepper to taste.
- Ladle into bowls and add extra black pepper.
Tip Blend only a third, so you keep some whole lentils for texture. Add the lemon juice a little at a time and taste.
Per portion
| Energy | 277 kcal |
| Protein | 14 g |
| Carbohydrate | 29 g |
| of which sugars | 10 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Fibre | 11 g |
| Salt | 2.68 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- green lentils1 tin
- spinach200 g
- onion1
- carrot1
- garlic2 cloves
- cumin1 tsp
- vegetable stock cube1
- lemon1
- olive oil1 tbsp
