Lentil Soup
A Message From Our Nutritionist
Looking for a way to add more plant based protein and fibre to your diet? Look no further than lentils and spinach.

Prep Time: 15 min

Cook Time: 1 hr

Portions: 4-5 ppl
Ingredients
- 2 Tbsp olive oil
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp curry powder
- 1 cup dried green lentils (rinsed)
- 4 cups chicken stock
- 2 cups water
- 1 large can diced tomatoes with juice
- 1/8 tsp red pepper flakes
- 2-3 cups diced fresh spinach (packed)
- 1 tsp honey
- 1 tsp salt (to taste)
- Freshly ground pepper (to taste)
- Grated Parmesan cheese (optional, but suggested for serving)
Directions
- Add olive oil to dutch oven or other larger soup pot.
- Add onions, celery, carrots and garlic and saute until slightly softened.
- Add all remaining ingredients and stir well.
- Cover pot and simmer for 1 hr, stiring occassionally to ensure lentils don’t stick to the bottom.
- After an hour, take a stick blender and blend soup slightly. This will give the creaminess, however still leave the soup chunky. If you don’t have a stick blender remove 1-2 cup of the soup and process in a regular blender and then add it back to the soup.
NUTRITIONIST’S TIP:
Soup is by far the easiest way to add more nutrition to your meal. This recipe works with vegetable stock also, however in that case I would omit the honey because I find veg stock naturally sweet tasting.
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