It is getting colder now, so here is a soup that I love to have in cold days. It is full of healthy goodness and it is also a meal that is surprisingly high in protein. The best bit is it is quick and easy to make. So here is my recipe for Spinach and lentil soup

Ingredients (4 Servings)

• 200g Lentils
  
• 1 can Chopped Tomatoes
  
• 600ml Vegetable Stock
  
• 100g Spinach
  
• 1 Onion
  
• 2 cloves Garlic
  
• 1 tsp Olive Oil
  
• 1/2 tsp Chilli Powder
  
• 3 Lemon Wedges
  
• You can add vegetable to your taste. I often add frozen veg.
  

Method

• Wash the lentils and boil in water for about 10 minutes, then drain.
  
• Chop the onion and crush the garlic. Heat the olive oil in a saucepan and cook the onion and garlic.
  
• Add the stock and lentils to the saucepan and allow it to simmer for 30 minutes or until the lentils are cooked through (if the soup becomes too dry add a bit more stock).
  
• Add the tomatoes, spinach and chilli powder. Make sure the soup is well mixed and heat for another 2-3 minutes.
• Add salt and pepper to taste and serve with a slice of lemon that you can squeeze into the soup.
  

Nutrition (per serving)

• 223 Kcal
  
• 36g Carbs
  
• 2g Fat
  
• 15g Protein
  

TAGS: lunchsupper