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Green Lentil and Spinach Soup

Serves 4

2 Tbsp Canola or Olive Oil

3 Shallots or 1 onion, finely chopped

1 Carrot, finely chopped

A few sprigs of fresh thyme, leaves only, coarsely chopped

3 galic cloves, finely chopped

3 Tomatoes, cored, seeded and diced

3/4 cup French green lentils, rinsed

5 cups vegetable stock

Sea salt and freshly ground pepper

Small bunch of parsley, finely chopped

3 1/2 ounces of baby spinach

To Finnish:

1-2 Tbsp extra-virgin olive oil or canola oil

Parmesan, hard goat cheese, or other well-flavored hard cheese (optional)

Heat the oil over medium-low heat in a large saucepan.  Add the shallots or onion, carrots, and thyme and sautee gently for 5 minutes.  Add the garlic and tomatoes and sautee for one further minute.

Tip in the lentils, stir, then add the stock and a little salt and pepper.  Bring the soup to a boil, lower the heat and simmer for about 25 minutes, or until the lentils are tender.  Add the parsley and spinach and simmer for an additional 5 minutes.

Check the seasoning, then ladle into warmed bowls, trickle over a little oil, and shave over some cheese if you would like.



This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Spinach, Shallot, Carrot, Parsley, Thyme, Stock, Onion, Yellow, Thyme, English, Thyme, Carrots,
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