Ingredients
1 cup brown lentils
20ml olive oil
1 onion
finely diced
1 clove garlic
finely diced
2 carrots
diced
2 celery
diced
1 bay leaf
80g baby spinach
1 lemon
juice
125ml Greek yoghurt
(1/2 cup)
Equipment
- 1 saucepan
Instructions
- Place lentils and 750ml (3 cups) water in a saucepan, bring to the boil, reduce heat and allow to simmer for 20 minutes. Drain.
- Return empty saucepan to stove and heat oil. Add onion, garlic, carrots and celery, and cook, stirring, for 3 minutes. Add drained lentils, bay leaf and 1.25L (5 cups) water. Bring to the boil, reduce heat and allow to simmer for 45 minutes, skimming any scum that rises to the surface.
- Season well with salt and pepper. Add lemon juice to taste. Just before serving, stir through spinach, allowing it to wilt.
- Ladle soup into bowls, top with yoghurt and serve with extra lemon.
Notes
Tip
Double the recipe and freeze in single-serve portions for workday lunches.
Tip
Add a large handful of chopped fresh parsley or coriander just prior to serving for some extra zing.
