Italian Lentil and Spinach Soup Recipe

4 People
35 min.
easy

With its clean and simple flavours, this light Italian-style lentil soup is delicious served hot with grated Parmesan cheese and warm hunks of wholewheat bread. You can add any other vegetables of your choice to this dish – how about celery or red peppers? Serve with a generous portion of wild rice, quinoa or millet.

Ingredients

200 g carrots peeled
1 onion chopped
1 large baby courgette (baby marrow)
45 ml vegetable oil
3 cloves garlic finely chopped
500 ml water
1 Knorr vegetable stock pot
400 g tin chopped tomatoes
2.5 ml Robertsons oregano (origanum)
2.5 ml Robertsons dried thyme
400 g tin lentils drained
100 g fresh spinach or swiss chard
Robertsons sea salt, to season
Robertsons ground black peppercorns, to taste
1 lemon juiced
grated Parmesan to serve (optional)
sliced wholewheat bread

Cooking Method

Cut the carrots, onions and baby marrow into small cubes. Set the baby marrow cubes to one side.
Heat the oil in a large pot and add the onions and carrots. Fry for a couple of minutes, then add the chopped garlic. Cook for a further minute, without allow the garlic to brown.
Add the water and the contents of the Knorr Vegetable Stock Pot, along with the tinned tomatoes, origanum and thyme.
Bring to a boil and cover. Simmer for 10 - 15 minutes, stirring occasionally.
Add the reserved baby marrow cubes, the drained lentils and the spinach (or Swiss chard), and simmer for a further 8 minutes.
Season to taste with salt and pepper and add a squeeze of lemon juice for freshness.
Serve hot with grated Parmesan cheese (optional) and wholewheat bread.