LENTIL SOUP WITH SPINACH

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LENTIL SOUP WITH SPINACH

Ingredients:

> 500 gr orange lentils, washed
> 1 large onion, chopped
> 1 garlic clove, chopped
> 3 carrots, chopped
> 2 celery stalks, chopped
> 1 persil root, chopped
> 1 leek (white part only), chopped
> 3 bay leaves
> 1 can of crushed tomatoes (400gr)
> 150 gr baby spinach
> 2 tbsp vegetable or chicken stock powder
> 1 tbsp a mix of dried: chili flakes, garlic & parsley
> 1 tbsp olive oil
> Water
> Salt & pepper

1 | Heat the olive oil in a large pan (mine is 4l).

2 | Add the onion & garlic and sauté for 30 seconds.

3 | Add the rest of the vegetables.

4 | Sauté them for a few minutes.

5 | Add the lentils and stir well to coat all of them in the veggie/oil.

6 | Add water (until the top of the pan), the stock powder, the dried spices and the bay leaves.

7 | Season with salt and pepper.

8 | Cook on low for 20 minutes until the lentils are soft.

9 | Add the spinach leaves and stir until they are soft (about 1-2 minutes).

10 | Adjust the seasoning to your taste.

11 | Serve with garlic naan bread.

›  Enjoy!