THE FITBUG RECIPE BOOK
Spinach and Lentil Soup

Posted 24 November 2009

Serves 4. Cal per portion: 118 (without creme fraiche)

Nutrition Buzz

Ingredients

• 1 large white onion, thinly sliced
• 2 cloves garlic, crushed
• 1/2 teaspoon of minced ginger
• 1 tbsp olive oil
• 1 bag of spinach leaves, washed (approx 300g)
• 50g split yellow lentils
• 1 medium tomato, chopped
• 1 pint light vegetable stock
• black pepper
• half fat creme fraiche or natural yoghurt to serve (optional)

How to:

• 1. In a large saucepan, heat the olive oil. Fry the onion for 2-3 minutes or until golden. Add the ginger and garlic and cook for a further 2-3 minutes.
• 2. Add the bag of spinach to the pan and cook for a minute or so until reduced slightly. Add the lentils, chopped tomato and stock. Bring to the boil and simmer for 20 minutes.
• 4. Once cooked, removed the pan from the heat. Use a hand blender or food processor to blen the soup to a smooth consistency. Season with black pepper, stir well and return to the heat until piping hot.
• 5. Serve in large bowls with a swirl of creme fraiche.
  
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