LENTIL AND SPINACH SOUP

A beautifully fresh, light, and fragrant soup that’s easy to make and packed with nutrients.

SERVES: 4 PREP: 15 MINS COOK: 45 MINS

1 teaspoon vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2 celery stalks, finely chopped

3 carrots, finely chopped

½ teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon cumin seeds

1 cup dried red lentils, washed

4 cups vegetable stock

1 cup coarsely chopped spinach

6 cherry tomatoes, halved

salt and pepper, to taste

¼ cup plain yogurt, to serve (optional)

4 pita breads, cut into slices, to serve (optional)

1 Heat the oil in a large saucepan over medium heat. Add the onion, garlic, celery, and carrots and cook for 4–5 minutes, or until starting to soften.

2 Add the chili powder, paprika, and cumin seeds and cook for 1 minute, stirring constantly.

3 Add the red lentils and stock, then season with salt and pepper. Bring to a boil, then cook for 10 minutes. Cover and reduce the heat to low, then simmer gently for an additional 20–25 minutes, or until the vegetables and lentils are cooked.

4 Add the spinach and tomatoes and cook for 5 minutes, or until the spinach has wilted. Taste and season again, if needed. Serve in four bowls, with a tablespoon of yogurt in each bowl and the pita breads, if using.

LOVELY LENTILS

Lentils are a good source of protein and are rich in fiber. It is thought they can help reduce bad cholesterol and stabilize blood-sugar levels, slowing down the rate at which sugar is absorbed by the body.