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Member recipe

Red lentil soup with spinach

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(3 ratings)

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Serves 4

Very healthy and quick dish

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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


    1. Heat oil until hot, add carrots, garlic and onion and cook about 6-8min until lightly browned and tender
    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
    3. Stir in the spinach
    4. If you like it smooth, you can put it in the blender or serve it just like that

Comments, questions and tips

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The Rab
30th Nov, 2015
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.
17th Sep, 2015
Lovely soup, really impressed. Wasn't sure how big the cup should be, but it was delicious.
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