Greek Lentil And Spinach Dinner Soup Recipe

About this recipe

A hearty and diabetic-friendly vegetarian soup featuring lentils, spinach, and fresh dill. Perfect for a wholesome dinner solution.

Ingredients

• 25 g Parsley
• 100 g Kale Leaf
• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 200 g Orange Carrot (Gajar)
• 100 g Garlic - Single Clove
• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Chukde Red Chilli Whole
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 3 chopped onions, 1 diced celery stalk, and 1 diced carrot. Cook, stirring, for 5 minutes or until softened.
2. 2. Add 2 minced garlic cloves, 1 finely chopped long red chili, 2 bay leaves, and the stalks from 6 sprigs of parsley. Cook, stirring, until fragrant, about 2 minutes.
3. 3. Pour in 12 cups of water and bring to a boil. Reduce heat and simmer for 20 minutes. Remove the bay leaves and parsley stalks.
4. 4. Stir in 5 oz of kale, 2 tbsp apple cider vinegar, and 3 tsp salt. Cook until the kale wilts, about 3 minutes.
5. 5. Serve the soup hot, garnished with 1/4 cup of fresh parsley sprigs.