Spinach & red lentil soup

A hearty vegetarian soup packed with spinach and red lentils. Serve with warm crusty rolls.

Recipe «Spinach & red lentil soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp olive oil, 1 small brown onion, halved, finely chopped, 2 garlic cloves, crushed, 1 tbsp tomato paste, 1.25L vegetable stock , 420g red lentils, rinsed, 1 bunch English spinach, ends trimmed, washed, dried, coarsely chopped, 2 tbsp fresh lemon juice , Freshly ground black pepper, 4 white bread rolls, to serve.

Ingredients:

• 2 tsp olive oil 
• 1 small brown onion, halved, finely chopped 
• 2 garlic cloves, crushed 
• 1 tbsp tomato paste 
• 1.25L vegetable stock 
• 420g red lentils, rinsed 
• 1 bunch English spinach, ends trimmed, washed, dried, coarsely chopped 
• 2 tbsp fresh lemon juice 
• Freshly ground black pepper 
• 4 white bread rolls, to serve 

Instructions

1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and tomato paste and cook, stirring, for 30 seconds or until aromatic.
2. Add the stock and lentils to the pan. Bring to the boil. Reduce heat to low and cook, partially covered, stirring occasionally, for 15 minutes or until lentils are very soft.
3. Add spinach to lentil mixture and cook for 1-2 minutes or until spinach wilts. Stir in lemon juice. Taste and season with pepper. Ladle soup among bowls and serve with bread rolls.