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Italian Lentil Soup

Italian Lentil and Spinach Soup 
  • 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 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
Cooking Method

  1. Cut the carrots, onions and baby marrow into small cubes. Set the baby marrow cubes to one side.

  2. 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 allowing the garlic to brown.

  3. Add the water and the contents of the Knorr Vegetable Stock Pot, along with the tinned tomatoes, origanum and thyme.

  4. Bring to a boil and cover. Simmer for 10 - 15 minutes, stirring occasionally.

  5. Add the reserved baby marrow cubes, the drained lentils and the spinach (or Swiss chard), and simmer for a further 8 minutes.

  6. Season to taste with salt and pepper and add a squeeze of lemon juice for freshness.

  7. Serve hot with grated Parmesan cheese and wholewheat bread.

  • Nut Free
  • Dairy Free
  • Gluten Free

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