Red lentil soup with spinach
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 medium carrots, chopped
- 1 onion, chopped
- 1 can of diced tomatoes
- 1½ cup of red lentils
- 1l of chicken stock
- 180g baby spinach
- 2 garlic cloves, chopped or crushed
- 2 tbsp of tomato puree
- pepper, salt, chilli powder
- olive oil
Method
- STEP 1Heat oil until hot, add carrots, garlic and onion and cook about 6-8min until lightly browned and tender
- STEP 2Add chopped tomatoes, lentils, chicken stock, tomato puree, pepper, salt, chili and heat to boiling. Reduce heat to low and simmer 8-10 min or until the lentils are soft
- STEP 3Stir in the spinach
- STEP 4If you like it smooth, you can put it in the blender or serve it just like that
