1-2cupsorganic red lentils(rinsed - my measurements are always approximate)
1red or brown onion(sliced)
2-3tbspextra virgin rapeseed oil
medium size sweet potato
50-100gorganic spinach(to your taste, washed)
1vegetable stock cube(I use Kallo's organic vegetable stock cubes)
Heat up rapeseed oil on medium heat. Add sliced onion and fry it for a few minutes.
Add chopped garlic and leave it to cook for half of a minute before you add washed red lentils and sweet potato.
Add a vegetable stock cube, turmeric and red paprika.
Add hot water, enough to cover all the lentils and sweet potato. Simmer for around 20 minutes. While it's cooking, lentils will slowly absorb the water, so you need to keep an eye on it and add more water when needed.
Add organic spinach towards the end, when lentils and potato are already cooked. Cook spinach for a couple of minutes until wilted.
If needed, add more water but if it's not thick enough you could add a little bit of cornflour or milled flaxseeds. Just to mention that the soup does thicken up once you've left it standing for a while, so be careful not to make it too thick.
Serve with a dollop of natural yoghurt and season if necessary.
You don't have to use a vegetable stock cube if you don't have it. Instead, you can just add salt.