PREP TIME: 2 hours
COOK TIME: 40 min
READY TIME: 2 h 40 min
CALORIES: 350 (per serving)
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- 350 g (11¼ oz) green lentils
- 1 tablespoon olive oil
- 3 leeks, finely chopped
- 4 cloves garlic, crushed
- 3 potatoes, peeled and chopped
- 3 bay leaves
- 4 sprigs thyme
- 4 sprigs oregano
- 4 cups (32 fl oz) vegetable stock
- 8 cups (64 fl oz) water
- 500 g (1 lb) English spinach, trimmed and chopped
- 1/3 cup (2¾ fl oz) lemon juice
1 Place lentils in a bowl, cover with cold water and allow to stand for 2 hours.
2 Heat oil in a large saucepan over medium heat. Add leeks and garlic to pan and cook for 6 minutes or until golden and soft.
3 Add potatoes, bay leaves, thyme, oregano, stock, water and drained lentils to pan and simmer for 40 minutes or until lentils are soft.
4 Add spinach and lemon juice to soup and cook for 1 minute. Serve soup with grilled Turkish bread.
Calories: 350 Kcal
Fat: 12 g
Sodium: 414 mg 17%
Potassium: 914 mg 26%
Carbs: 41 g
Protein: 21 g 42%
Vitamin A: 32.9%
Vitamin C: 10%
You will also need: soup pot, immersion blender, lemon squeezer