French lentil and spinach soup
An amazingly filling and warming soup made with brown lentils and vegetables, that is perfect for the chilly evenings along with some toasted and buttered bread
Equipment
- Stock pot
- Pressure cooker
Ingredients
- ½ cup brown lentils soaked in water for 30 minutes
- 1 cup onions finely chopped
- 1 cup carrots finely chopped
- 1 cup baby spinach
- ½ cup celery finely chopped
- 2 tbsp garlic minced
- 2 tbsp tomato puree´
- 2 bay leaves
- 1 tbsp herbs de Provence or dried thyme
- 2 tbsp chili flakes optional
- 2 chicken/vegetable stock cubes crushed
- 2 tbsp vegetable oil
- salt to taste
Instructions
- Cook the lentils, with a teaspoon of salt and 1½ cups of water, until soft but still whole in shape. When done, set aside
- Heat the stock pot with the oil and add in the onion and garlic. Once the onion softens and the garlic becomes fragrant, add in the carrots and celery. Stir and cook for 5-7 minutes
- Next, add in the tomato puree´, stock cubes, chili flakes, bay leaves and the herbs. Give it a good mix and cook for 3-4 minutes and then add the cooked lentils, along with the water*
- Mix in well, check for salt (adjust if needed) and let it simmer, over medium heat, for another 15 minutes. Just before removing from flame, add in the spinach and mix well. Wait until it softens and then remove from heat
- Serve your delicious and fulfilling French lentil soup with spinach topped with sour cream or creme fraiche, if you'd like, and warm toasted, buttered breads. Enjoy!
Notes
- You can add hot water, if you need to adjust the consistency of the soup, here
- It is important that you check for salt and then add anymore of it, since stock cubes are generally salted
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon