Jamie Oliver's Lentil and Spinach Soup
This soup works really well if you make it with yellow split peas or dried green peas, as well as with greens like spinach, cabbage and Swiss chard.
- 2 carrots
- 2 sticks of celery
- 2 medium onions
- 2 cloves of garlic
- olive oil
- a thumb-sized piece of fresh root ginger
- 1/2-1 fresh red chilli, to taste
- 10 cherry tomatoes
- 2 chicken or vegetable stock cubes, preferably organic
- 300g red lentils
- 200g baby spinach
- sea salt and freshly ground black pepper
- 200g natural yoghurt
To make your soup:
- Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic.
- Put a large pan on a medium heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
- Meanwhile, peel and finely slice the ginger. Deseed and slice the chilli. Remove the stalks from the cherry tomatoes and slice the tomatoes in half.
- Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with the lentils, ginger, chilli and tomatoes.
- Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on, or until the lentils are cooked.
- Add the spinach and continue to cook for 30 seconds.
To serve your soup:
- Season well with salt and pepper. You can now serve the soup just as it is, or, using a hand blender or liquidiser, pulse until smooth.
- Divide between your serving bowls. Delicious topped with a dollop of natural yoghurt.