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  • 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
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    Method

    • step 1

      Heat oil until hot, add carrots, garlic and onion and cook about 6-8min until lightly browned and tender
    • step 2

      Add 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 3

      Stir in the spinach
    • step 4

      If you like it smooth, you can put it in the blender or serve it just like that
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    Comments, questions and tips (3)

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    Overall rating

    A star rating of 5 out of 5.3 ratings

    samadelan

    question

    What's a cup in grams?

    The Rab

    A star rating of 5 out of 5.

    Love this soup. I use veggie stock instead of chicken stock & splash in some Worcestershire sauce. I don't bother with the salt as I don't find you need it with the stock cubes. It freezes really well too.

    Bridgy1965

    A star rating of 5 out of 5.

    Lovely soup, really impressed. Wasn't sure how big the cup should be, but it was delicious.

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