Saturday, 23 May 2009

Lentil and Spinach Soup

We've been under the weather here this week. The weather today is cold and windy. I really wanted some yummy soup. I turned to my trusty and searched for spinach soup. I came up with a Lemon, lentil and spinach soup and a Middle Eastern-style lentil & spinach soup. I had some ingredients but not quite all in the fridge and pantry so I mixed the recipes together and the result was delish! So yummy it has inspired me back to the blog after a very long break to record the success. If I don't write it down it will be lost forever.

Megan's Spinach and Lentil Soup
  • 1 tbs olive oil
  • 1 large brown onion, finely chopped
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 2 potatoes, peeled and cubed
  • 2L (8 cups) water
  • 2 large Massel vegetable stock cubes
  • 325g (1 1/2 cups) red split lentils
  • 4 cubes frozen chopped spinach
  • 1 tbs garam masala
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add carrot and celery and cook for about a minute. Throw in the potato and add the water and stock cubes. Increase the heat to high. Bring to the boil.

Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tender. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach defrosts and just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and pepper.

We served ours with organic sourdough bread.

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