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Categories:
olive oil brown onion garlic tomato paste vegetable stock red lentils spinach lemon juice fresh ground black pepper white bread rolls
Viewed: 53 - Published at: 6 years agoIngredients
- 2 teaspoons olive oil
- 1 small brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste
- 5 cups vegetable stock
- 2 cups red lentils, rinsed
- 1 bunch spinach, ends trimmed, washed, dried, coarsely chopped
- 2 tablespoons fresh lemon juice
- fresh ground black pepper
- 4 white bread rolls, to serve
Method
- Heat the oil in a medium saucepan over medium heat.
- Add the onion and cook, stirring, for 5 minutes or until soft.
- Add the garlic and tomato paste and cook, stirring, for 30 seconds or until aromatic.
- Add the stock and lentils to the pan.
- Bring to the boil.
- Reduce heat to low and cook, partially covered, stirring occasionally, for 15 minutes or until lentils are very soft.
- Add spinach to lentil mixture and cook for 1-2 minutes or until spinach wilts.
- Stir in lemon juice.
- Taste and season with pepper.
- Ladle soup among bowls and serve with bread rolls.
