Spiced Red Lentil and Spinach Soup

Ingredients

• 200 g red lentils
• 100 g baby spinach
• 1 onion
• 3 garlic cloves
• 1200 ml vegetable stock
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp olive oil
• 1 lemon

Method

1. 1

   Heat the olive oil in a large saucepan over a medium heat. Finely dice the onion and cook for 7 minutes until golden and soft.

2. 2

   Add the crushed garlic, cumin and coriander. Stir and cook for 2 minutes until the spices are fragrant.

3. 3

   Rinse the lentils well and add to the pan. Pour over the stock, season generously and bring to the boil.

4. 4

   Reduce the heat and simmer for 20 minutes, stirring occasionally, until the lentils have broken down completely and the soup is thick.

5. 5

   Stir in the baby spinach and cook for 1–2 minutes until wilted. Squeeze in the juice of the lemon and taste for seasoning.

6. 6

   Serve in bowls with warm flatbreads or pitta on the side.