Red lentil soup with spinach and courgettes
Light vegetarian lunch or dinner
- 1-2 cups organic red lentils
- 100-150 g of real spinach (bunched spinach)
- 1 stalk of celery (chopped)
- 1 small carrot (chopped)
- 1 courgette (chopped)
- 1 red onion (chopped)
- 2-3 cloves of garlic
- 1 vegetable stock cube (I use Kallo's organic vegetable stock cubes)
- 2 tbsp rapeseed or coconut oil
Heat up the oil, add the chopped red onion and fry on medium heat for a few minutes.
Add chopped garlic, quickly stir and leave to cook for a minute or so before adding red lentils.
Add the stock cube and enough hot water to cover lentils which you need to cook for at least 20 minutes.
Add celery and chopped carrot and leave to cook for 5-10 minutes. This is added first as they take the longest to cook. After that add the chopped courgette.
While lentils are cooking they will quickly absorb water so you need to add more water when needed.
Add washed spinach towards the end when the soup is almost ready as spinach takes only a minute or two to cook.
Optional: to make this soup a little bit more interesting, experiment with spices - you could add some turmeric, cumin and even chilli flakes.
Serve with a slice of wholewheat or spelt bread and add a dash of lemon to help the body absorb more iron.