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Italian Lentil And Spinach Soup

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.

Preparation time


200 g carrots peeled
1 onion peeled
1 large baby marrow
45 ml vegetable oil
3 cloves of garlic finely chopped
500 ml water
Knorr vegetable stock pot
400 g 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
pepper to taste
lemon juice
grated Parmesan to serve
4 sliced wholewheat bread to serve

Preparation 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 and wholewheat bread.


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