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Spinach and Lentil Broth

A comforting vegetarian broth featuring Puy lentils, spinach, and shallots finished with a touch of double cream.

VegetarianHealthySoupSpinachLentils

Estimated Nutrition

Per Serving Total
Calories 1380.2 kcals 1380.2 kcals
Carbohydrates 128.4 grams 128.4 grams
Fat 54.8 grams 54.8 grams
Protein 70.5 grams 70.5 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
ml
Double Cream
50ml for soup plus 5ml for garnish
LegumesPulses
250
g
Puy Lentils
Liquids
150
ml
Red Wine
500
ml
Chicken Stock
Hot; vegetable stock alternative
NutsSeeds
1
clove
Garlic
Finely chopped
1
unit
Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
OilsFats
5
ml
Olive Oil
Vegetables
1
piece
Banana Shallot
Finely chopped
0.5
piece
Red Pepper
Finely chopped
100
g
Spinach

Steps

  • Heat oil in a frying pan and cook garlic, shallots, and pepper until golden.
  • Add lentils and stir for one minute.
  • Add 150ml wine, reduce by half, add 500ml stock, and simmer for 15 minutes.
  • Add 100g spinach and cook for three minutes.
  • Stir in 50ml cream and season with salt and pepper.
  • Pour into a bowl and garnish with a swirl of cream.