This easy-to-prepare Spinach and Lentil Soup makes a great starter or first course, and if you combine it with whole grain rice it provides a complete meal. I find it is the perfect thing to warm me up when I come in from a run on a cold winter’s day, especially with the heat of the red chilli peppers. In fact, I’ve toned down the spiciness of this version quite a lot as I know a lot of people don’t like it too spicy. If you’re like me though, and you do like it hot, then I recommend increasing the quantity of red chili pepper significantly, anywhere from  ¾  of a teaspoon up to 1½ or even 2 teaspoons.
As always, the best results are obtained if you try and get the best possible quality fresh ingredients you can find – nobody likes wilted, damp spinach, not even in a soup! So make sure it’s fresh, organic if possible, and be sure to wash it well under running cold water to clean off all the dirt.
For a bit of an exotic touch, try substituting the parsley for fresh coriander. If you do this, add it just before serving so that it maintains its aroma. Enjoy!
You need:
Steps:
Ready In: Â 75 minutes
Serves: Â 3-4
Difficulty: Â Out of 5 (most difficult), it’s a 2!
Tags: bay leaf, black pepper, chili peppers, garlic, lemon juice, lentils, onions, parsley, salt, spinach, Spinach and lentil soup, tomato paste, water, wheat-free
yum yum
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