Lentil and Spinach Soup

A creamy vegetarian soup made by simmering lentils with tomatoes and stock, then blending with fresh spinach and herbs.

Estimated Nutrition

	Per Serving	Total
Calories	918.4 kcals	918.4 kcals
Carbohydrates	72.8 grams	72.8 grams
Fat	58.7 grams	58.7 grams
Protein	33.1 grams	33.1 grams

Cook Time

25 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

55
g

Butter

1
tbsp

Double Cream

to serve

LegumesPulses

100
g

Puy Lentils

Liquids

150
ml

Chicken Stock

hot; can substitute vegetable stock

NutsSeeds

1
clove

Garlic

crushed

1
tbsp

Parsley

fresh, chopped

1
tbsp

Basil

fresh, chopped

1
to taste

Salt

1
to taste

Black Pepper

freshly ground

Vegetables

0.5
piece

Onion

finely sliced

1
piece

Tomato

large, chopped

100
g

Spinach

leaves, washed

Steps

Heat the butter in a saucepan and fry the sliced onion for five minutes until soft.
Add the crushed garlic and fry for one additional minute.
Add 100g lentils, chopped tomato, and 150ml stock then simmer for 12-15 minutes until tender.
Cool slightly and blend the mixture with 100g spinach, parsley, and basil until smooth.
Season with salt and pepper and reheat if necessary.
Pour into a bowl and swirl in a spoonful of double cream.