Brown lentil soup with spinach. Finely chop one medium onion,a couple of ribs of celery and a large carrot and soften in a large saucepan in a little oil. Put on low heat and put the lid on to make sure they melt nicely add a bayleaf or two and some fresh thyme. The aroma of this after about 5 mins never fails to delight me ( a little smoked paprika works brilliantly here). Add two cloves of chopped garlic and stir well. When the veg is soft and the onion is just beginning to colour, add two cups of washed brown lentils and stir. Add a tablespoon of swiss Bouillon and enough water to cover. Bring to the boil and then reduce to very low. Cook until the lentils are soft but not so long as to make them mushy. Taste for seasoning, add a little salt,pepper, a squeeze of lemon, a handful of chopped parsley (this is essential) a splash of soy or even a splash of sherry. Stir in baby spinach leaves ( a good handful, they reduce to nothing in the heat) a pinch of nutmeg is always good with spinach. A few spots of extra virgin olive oil on top before serving is nice. This soup is a powerhouse of nutrition. It has protein, iron,vitamins,fibre - you name it, its in here. It is especially good for women post menstruation or post partum for replacing iron,protein and energy. It is also VEGAN!!!!If you leave it overnight it will get thicker and the flavour will get even better. Put some smoked Tofu weiner or vegan chorizo with it, a little balsamic vinegar and a rocket salad and you have something to rival anything Le Gavroche can produce!!!!!
Posted on: Sun, 16 Mar 2014 13:16:22 +0000
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