Lemon Red Lentil Soup with Spinach

Ingredients

• 220 g red lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 garlic cloves, chopped
• 1 tsp ground cumin
• 1 litre vegetable stock
• 120 g baby spinach
• 2 tbsp lemon juice
• 2 tbsp olive oil

Step-by-Step Instructions

1. 1

   Warm oil in a pot and cook onion and carrot for 7 minutes until softened.

2. 2

   Add garlic and cumin and stir for 30 seconds until fragrant.

3. 3

   Add lentils and stock, bring to a gentle boil, then simmer for 18 minutes until the lentils collapse.

4. 4

   Blend part or all of the soup to your preferred texture, then return it to low heat.

5. 5

   Stir in spinach until wilted. Turn off the heat, add lemon juice gradually, and season to taste.