Hearty Spinach And Lentil Soup Recipe

About this recipe

A warm and nutritious dinner option, this spinach and lentil soup is diabetic-friendly and packed with wholesome vegetables and protein. Perfect for solution seekers looking for a healthy meal.

Ingredients

• 700G Navarrico Lentejas - Brown Lentils, 700G
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Filippo Berio Garlic Flavoured Olive Oil
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 350G Natoora Large New Season Unwaxed Lemons
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 200G Natoora Organic British Green Kale
• 1 Kg Baby Potatoes 1kg
• 50G Pepper Black Ground BWFO
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Rinse 1 cup of lentils thoroughly under cold water and set aside.
2. 2. Heat a large pot over medium heat and add 2 tablespoons of olive oil. Once hot, add 1 finely chopped onion and sauté until translucent, about 5 minutes.
3. 3. Add 6 cups of fresh spinach, 1/2 diced red bell pepper, and chopped tomatoes to the pot. Stir well and cook for 3-4 minutes.
4. 4. Add the rinsed lentils, 1 can of baby potatoes, and kale to the pot. Stir to combine.
5. 5. Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are tender.
6. 6. Season the soup with 1 pinch of salt and the juice of 1 lemon. Stir well and adjust seasoning to taste.
7. 7. Serve the soup hot, garnished with freshly chopped parsley or a sprinkle of black pepper, if desired.