Lentil and spinach soup.
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | 6 oz green lentils |
| 10 | millilitres | 2 tsp soya oil. |
| 1 | large | Onion peeled and chopped. |
| 5 | millilitres | 1 tsp ground cumin. |
| 450 | grams | 1 lb fresh, thawed or frozen spinach washed. |
| 300 | millilitres | Half pt vegetable stock. |
| Ground black pepper. | ||
Directions
Cover the lentils with water in a large saucepan. Bring to the boil and simmer for 40 minutes. Heat the oil in a non-stick frying pan and cook the onion until just soft, about 5 minutes. Add the cumin and cook for a further 2 minutes. Stir in the spinach and cook until it becomes limp. Drain the lentils and mix with the spinach and stock.
Puree the soup in a blender. Re-heat. Add black pepper to taste, and serve.
206 Calories 862 kj 15,4 g protein 31,0 g carbohydrate of which 4 g sugar. 3,6 g fat of which 0,4 g saturates. 0,3 g sodium 5,9 g dietary fibre.