Red Lentils and Spinach Soup
Ingredients
- 2 tbsp olive oil
- 50 grams pancetta or bacon lardons
- 2 medium onions finely chopped
- 2 carrots peeled and finely diced
- 2 sticks celery finely chopped
- 2 cloves garlic crushed
- 300 grams red lentils thoroughly washed
- 1 x 400 gram tinned chopped tomatoes
- 1.2 litres water
- Salt and pepper
- 400 grams spinach washed and roughly chopped
- Parsley chopped
Instructions
- Heat the olive oil and then add the pancetta or bacon lardons and fry until browned.
- Add the onion, carrot and celery and sauté until the vegetables are beginning to soften, around 8 minutes.
- Add the garlic and stir for 1 minute.
- Add the lentils and stir into the vegetable mixture thoroughly, then stir in the tinned tomatoes.
- Add the water then reduce the heat and allow to simmer gently for 20 minutes.
- Add salt and pepper to taste, then add the spinach and simmer for a further 20 minutes.
- Correct the seasoning, garnish with parsley and serve.
Notes
To make this vegan, just omit the bacon lardons.