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Spinach, Lentil and Lemon Soup
Brenda Janschek
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Prep Time
15
mins
Total Time
45
mins
Servings
5
Ingredients
Splash of olive oil or coconut oil
1
large onion
finely chopped
2
cups
red lentils
6
cups
water or vegetable stock
I throw in a couple of my frozen chicken stock ice-cubes too
1
bunch English spinach
leaves washed and chopped
1/2
lemon
juiced
Sea salt and pepper to taste
Instructions
Heat oil in a large saucepan or stockpot over medium heat
Add the onion and gently fry for up to 5 minutes
Add the lentils and water/stock and bring to the boil
Reduce heat and simmer for 25-30 minutes or until lentils are tender and starting to fall apart, adding in spinach in the last 5 minutes of cooking
Stir in the lemon juice just before serving and season with salt and pepper
Ladle into bowls and serve with toasted buttery, garlicy sourdough and extra lemon juice to taste
Notes
You can blitz the soup until smooth if texture is an issue for little kids