Lentil and spinach soup
This tasty spiced lentil and spinach soup is topped off with a swirl of cream. A hearty vegetarian and gluten-free soup.
By Nick Nairn
From Ready Steady Cook
Ingredients
- 55g/2oz butter
- ½ onion, finely sliced
- 1 garlic clove, crushed
- 1 large tomato, chopped
- 100²µ/3½´Ç³ú Puy lentils
- 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)
- 100²µ/3½´Ç³ú spinach leaves, washed
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil leaves
- salt and freshly ground black pepper
- 1 tbsp double cream, to serve
Method
Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured.
Add the garlic and fry for one minute.
Add the chopped tomato, lentils and chicken stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the lentils are tender. Allow to cool slightly.
Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Reheat the soup if necessary.
To serve, pour the soup into a serving bowl and swirl in a spoonful of double cream.
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