in Soup Recipes

Lentil soup with spinach

updated

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Ingredients for 2 servings:

  • 100 g lentils, red or yellow
  • 100 g baby spinach
  • 1 large onion(s)
  • 1 clove(s) garlic
  • 2 tbsp oil, neutral, e.g. rapeseed oil
  • 500 ml vegetable stock
  • 1 tsp turmeric
  • ½ tsp harissa paste
  • some lemon juice
  • Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Wash the spinach, drain well, and roughly chop. Dice the onion and slice the garlic. Rinse the lentils in a sieve and drain. Heat the oil in a pot and sauté the diced onion and garlic. Add the turmeric, harissa, and lentils and sauté briefly. Deglaze with vegetable stock, cover, and simmer for about 10-20 minutes until softened. Purée the soup, season with salt, pepper, and lemon juice, and add the spinach. Season to taste and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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