Italian Lentil and Spinach Soup Recipe
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 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
Preparation method
Nutrition
- Nut Free
- Vegetarian
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