Italian Lentil and Spinach Soup
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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.
Feeds
4Person
Preparation time
35Min.
easy
Ingredients
- 200 g carrots peeled
- 1 onion peeled
- 1 large baby courgette (baby marrow)
- 45 ml vegetable oil
- 3 cloves of garlic, chopped
- 500 ml water
- Knorr vegetable stock pot
- 400 g tinned chopped tomatoes
- 2.5 ml Robertsons dried oregano
- 2.5 ml Robertsons dried thyme
- 400 g tinned green lentils drained
- 100 g fresh spinach
- salt to taste
- Robertsons ground black peppercorns, to taste
- lemon juice
- grated Parmesan, to serve
- 4 sliced wholewheat bread to serve
Preparation method
Nutrition
- Without milk
- Vegan
- Vegetarian
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