Lentil and Spinach Soup

Name: Lentil and Spinach Soup
Yield: Serves 6
Ingredients: 850 g (1 lb ¼ oz) spinach or silverbeet, stems removed, shredded; 35 g (1¼ oz) finely chopped coriander (cilantro); 80 ml (2½ fl oz/⅓ cup) lemon juice; 1 litre (35 fl oz/4 cups) chicken stock; 280 g (10 oz/1½ cups) brown lentils, washed; 4 garlic cloves, crushed; 1 large onion, finely chopped; 60 ml (2 fl oz/¼ cup) olive oil; lemon wedges, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

280 g (10 oz/1½ cups) brown lentils, washed
1

Main course
Gluten-free
Soup

Method

Put the lentils in a large saucepan, add the stock and 1 litre (35 fl oz/4 cups