Arabic lentil soup with spinach

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 400 g carrot(s)
• 150 g lentils, red
• 2 tbsp sunflower oil
• 1 tsp coriander powder
• 1 tsp paprika powder, hot
• ½ tsp allspice powder
• ½ tsp cumin powder
• ½ tsp cayenne pepper
• 1 liter vegetable broth
• 1 bay leaf
• Salt
• 300 g leaf spinach, fresh or frozen
• 1 bunch parsley, flat
• 1 tbsp lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan

Peel and dice the onions, garlic, and carrots, then sauté in hot sunflower oil for about 4 minutes. Add the lentils, sprinkle with the spices, and sauté for a further 2 minutes while stirring. Deglaze the mixture with the hot stock. Add the bay leaf. Bring everything to a boil and simmer for about 20 minutes, until everything is tender. Meanwhile, trim the spinach. This isn’t necessary with frozen spinach; simply let it thaw. Pluck the parsley and roughly chop it. Remove the bay leaf from the soup and remove 1-2 ladles of carrots and lentils from the pot and set aside. Purée the rest of the soup. Then add the skimmed carrots and lentils back in, season with salt and lemon juice. Add the spinach and let the soup simmer for about 5 minutes, then stir in the parsley and serve.