Vegetable Soup


A little squeeze of lemon adds a touch of the Middle East to this soup, keep any leftovers in the fridge.

Preparation time: 10 minutes

Cooking time: 50 minutes

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Serves: 4 people

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  1. Place the lentils in a pan and cover with water and cook as per pack instructions.
  2. Simmer over a moderate heat until softened, then remove from the heat and set aside.  Do not discard the cooking liquid.
  3. In a separate large pan drizzle a little oil, add sauté the onion and garlic.
  4. Add the potatoes and season with a little salt and pepper.
  5. Next add the spinach, then pour in the lentils with the cooking liquid.
  6. If necessary add some additional liquid, approx 500ml (either stock or water).
  7. Cover and cook over a low heat for 45 minutes, then process in a food processor or blitz with a handblender.
  8. Add some additional seasoning if required.
  9. Squeeze with a little lemon juice before serving (always add a little, you can add more!).

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