Spinach lemon lentil soup

Pilbara News - - Property -

Prepa­ra­tion 10 min­utes Cook­ing 50 min­utes Serves 4


250g green lentils, washed 1 tblspn olive oil 2 leeks, white part finely chopped 3 cloves gar­lic, crushed 2 pota­toes, peeled and chopped 2 bay leaves 2 sprigs of thyme and oregano 3 cups veg­etable stock 51⁄2 cups wa­ter 2 bunches Eng­lish spinach leaves, washed and shred­ded Juice of 1 lemon


Heat oil in large saucepan on medium heat. Add leeks and gar­lic. Cook for 5 min­utes or un­til soft. Add pota­toes, bay leaves, thyme, oregano, stock, wa­ter and lentils. Sim­mer 40-45 min­utes or un­til lentils are cooked. Add spinach and lemon juice. Cook for 1-2 min­utes. Serve with fresh crusty bread.

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