SPINACH, LENTIL AND LEMON SOUP
Serves 6 Prep time 10 minutes, cooking time 30 minutes 250g green lentils 2l chicken stock 2 tbsp olive oil 1 large onion, finely chopped 1 large or two medium potatoes, peeled and cubed 1 bunch spinach or chard, torn from the central rib and finely chopped 4 cloves garlic, finely chopped 1 tsp ground cumin 1 red chilli, finely chopped Zest and juice of 1 lemon Place the lentils and stock in a large saucepan and bring to the boil. In a separate pan, heat the olive oil and lightly fry the onion, potato and greens. Add the garlic, cumin and chilli and fry for 2-3 minutes. Add the onion-chilli mixture to the lentils and cook until the lentils are tender, about 20 to 30 minutes. Once the lentils are cooked, check the seasoning and add salt and pepper accordingly. Before serving, add the lemon zest and juice, and heat through gently.