Lentil, Vegetable and Spinach Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious soup, spicy with an asian flavour. Ingredients:
150 g puy french lentils |
1 liter vegetable stock |
1 onion, chopped |
2 garlic cloves, chopped |
2 teaspoons ground cumin |
160 ml light coconut cream |
2 tablespoons dark soy sauce |
salt & freshly ground black pepper, to taste |
1/2 cup baby spinach leaves |
Directions:
1. Rinse the Puy lentils and place in a large pot with enough cold water just to cover. Bring to the boil and keep boiling for 10 minutes.
2. Add the onion, garlic, cumin, coconut milk and soy sauce and season with salt and freshly ground pepper to taste.
3. Bring back to the boil. Reduce the heat and simmer gently for 20-30 minutes, or until the lentils are cooked.
4. Add spinach in the last few minutes until wilted.
5. Serve.
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