Lentil and Spinach Soup

A creamy vegetarian soup made by simmering lentils with tomatoes and stock, then blending with fresh spinach and herbs.

Vegetarian Healthy Soup Spinach Lentils

Estimated Nutrition

Calories

918.4

kcal / serving

918.4 kcal total

Carbs

72.8g

per serving

72.8 g total

Fat

58.7g

per serving

58.7 g total

Protein

33.1g

per serving

33.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

tbsp

Double Cream

to serve

LegumesPulses

100

Puy Lentils

Liquids

150

Chicken Stock

hot; can substitute vegetable stock

NutsSeeds

clove

Garlic

crushed

tbsp

Parsley

fresh, chopped

tbsp

Basil

fresh, chopped

to taste

Salt

to taste

Black Pepper

freshly ground

Vegetables

0.5

piece

Onion

finely sliced

piece

Tomato

large, chopped

100

Spinach

leaves, washed

Method

Add 100g lentils, chopped tomato, and 150ml stock then simmer for 12-15 minutes until tender.

Pour into a bowl and swirl in a spoonful of double cream.

Season with salt and pepper and reheat if necessary.

Add the crushed garlic and fry for one additional minute.

Heat the butter in a saucepan and fry the sliced onion for five minutes until soft.

Cool slightly and blend the mixture with 100g spinach, parsley, and basil until smooth.