Lentil soup with spinach and crushed Walnuts

If you're using canned lentils: use 2 × 400 g/15 oz cans, rinsed, reduce the broth to about 3 cups, and simmer for only about 15 minutes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the vegetables. Heat the olive oil in a large pot over medium heat. Add onion, carrot and celery. Cook for about 3 minutes, stirring frequently, until they begin to soften.

Step 2

Add garlic & spices. Stir in the garlic, paprika, cumin and optional cinnamon. Cook for 1 minute, stirring so the garlic doesn't brown.

Step 3

Add lentils. Add the rinsed lentils, vegetable broth, salt and pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 30–45 minutes, until the lentils are tender.

Step 4

Make it creamy. Use an immersion blender to blend just a small portion of the soup. You want it thicker and creamy while still leaving plenty of whole lentils and vegetables.

Step 5

Add spinach. Stir in the spinach and cook for about 1 minute, just until wilted. Taste and adjust the salt.

Step 6

Make the gremolata. While the soup cooks, combine the chopped walnuts and parsley/cilantro with olive oil, lemon zest, lemon juice, optional grated garlic and a pinch of salt. Keep it chunky rather than blending it.

Step 7

Serve. Ladle the soup into bowls and spoon the walnut-lemon gremolata over the top. The original also suggests adding a spoonful of yogurt if you want