Immune-Boosting Red Lentil, Carrot & Blanched Spinach Soup with Fragrant Spices

My warming weeknight staple through the cold Winter months’s is this immune-boosting red lentil, carrot + blanched spinach soup with fragrant spices (ginger, cumin, turmeric + garlic). This lentil soup is easy and quick to make and the ingredients consist of common pantry items : canned tomatoes, frozen spinach + dried red lentils… easy. Takes 40-45 mins all up. Freezes well too.

MAKES 4-5 large serves
PREP & COOKING TIME 40-50 minutes
* I use chicken bone broth.
* Serve with shaved parmesan and more grated lemon rind.

INGREDIENTS

• 1 tbsp olive oil

• 1/2 red onion, chopped

• 5 medium carrots, cut into 1cm-sized slices

• 1 tsp cumin

• 1/2 tsp turmeric

• 3 garlic cloves, finely minced

• 3 cm piece fresh ginger, finely minced

• 1 can (400g) canned Organic diced tomatoes

• 1.5 litres good quality chicken bone broth or vegetable stock

• 150g red lentils

• 150g frozen (or fresh) spinach

• Rind of 1 lemon, grated

• Sea salt and pepper, to taste

METHOD

1. In a large pot, heat the oil. Add chopped onion and sauté until soft and fragrant. Add chopped carrots, and stir. Fry for 2-3 minutes stirring throughout.

2. Add minced garlic and ginger, as well as spices, stirring to coat vegetables. Add salt and tomatoes, stir, and finally add your choice of stock. Make sure to use good quality stock.

3. Increase heat to high, cover and bring soup to a low boil. Add lentils and reduce heat to low. Simmer for 20 minutes, covered.

4. Stir in frozen spinach and turn off the heat. Frozen spinach will maintain that vibrant green colour and keep the nutrients largely in tact. Add lemon zest from 1 lemon. Season with salt and pepper.