Spinach, Lentil & Lemon Soup, 34p [VG/V/DF/GF]

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and chop the onion and garlic. Heat the oil in a saucepan and cook them on a gentle heat until they are softening, for 8–10 minutes.

Step 2

Rinse the lentils and tip them into the pan, followed by the stock, then stir gently. Bring it to the boil, then reduce the heat to low and simmer for 30 minutes. If using dried lentils, carefully spoon off any greyish scum that rises to the surface; it’s just, what we call in our house and I hope you forgive the expression, ‘bean poo’ – perfectly harmless in itself, just not very pretty. I empathise.

Step 3

Grate the zest from the lemons, if using, and squeeze out the juice into a mug or glass. Fish out the pips. I only ever really use bottled lemon juice because it’s so much less bother and you really can’t tell the difference.

Step 4

Roughly chop the spinach and coriander as much as you can be bothered, which yes, sometimes does mean leaving it whole!

Step 5

Stir the lemon zest and juice, the spinach and coriander into the soup.

Step 6

Whiz everything together with a blender or in a food processor, if you have one, or leave it chunky if you prefer (I like either, they both meet a slightly different need in themselves).

Step 7

Scatter over some breadcrumbs and a little chilli or paprika if you feel fancy, and enjoy hot.

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