Spinach and lentils soup

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It’s delicious, easy and made in no time at all. Packed with iron, protein, potassium, calcium, magnesium and all the good stuff this soup may be exactly what you need after a long day.

What you need:

  • 400 g fresh or frozen spinach
  • 200 g lentils or 250g previously cooked
  • 1 red onion
  • salt, olive oil
  • optional: a cup of soy milk, soy yogurt

How to make it:

Quick option: Saute finely chopped onion in a little bit of olive oil for a minute or two than add frozen spinach and a bit of water if needed. The frozen spinach should release enough water as it cooks. As soon as the spinach is completely defrosted add the lentils, salt to taste and water as much as you want the soup to be thick and bring to boil.  You can also add a cup of soy milk just before the soup starts to boil. Serve with a spoon of soy yogurt.

If prepared with fresh ingredients: Add washed lentils to the sauteed onion, add salt and water to cover and let it simmer until done. Add finely chopped fresh spinach and some more water if needed, remember that the fresh spinach will rapidly loose its size while cooking so go careful with adding water. You can replace some water with a cup of soy milk. Bring to boil and the soup is done. And for a really creamy one blend it with a stick mixer.

 

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