Large saucepan filled with lentil and spinach soup

Lentil soup with spinach

Last modified by Oviva · Checked by Juliet Finnie ·

Ingredients on a countertop to make spinach and lentil soup

Ingredients

Serves 2

  • 150 g green or brown lentils
  • 200 g spinach
  • 1 onion, diced
  • 1 carrot, diced
  • 2 tbsp olive oil
  • 750 ml vegetable stock
  • Salt, pepper, ground cumin

1. Sauté the vegetables

Heat the olive oil in a saucepan. Add the onion and carrot and cook gently until softened.

2. Add the lentils

Stir in the lentils and cook briefly, allowing the flavours to combine.

3. Add the stock and seasoning

Pour in the vegetable stock and bring to a boil. Season with salt, pepper and ground cumin.

Serving of lentil and spinach soup in a bowl with bread and water

4. Simmer the soup

Reduce the heat and simmer for 20–25 minutes, or until the lentils are tender.

5. Add the spinach

Stir in the spinach and cook for a few more minutes, until wilted.

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