Week 9 pass it on: lentil and spinach soup

Ingredients

• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium onions, peeled and roughly chopped
• 2 cloves of garlic, peeled and sliced
• 1 3/4 quarts stock, chicken or veg (2 litres)
• olive oil
• thumb size piece of ginger, peeled and finely chopped
• 1/2-1 fresh chile to taste, seeds removed and sliced
• 10 cherry tomatoes, cored and halved
• 2 cups red lentils (or another variety that prefer, but you may have to adjust cooking times)
• 7 cups fresh spinach, torn of large
• 1 whole lemon, juiced plus more to serve (not in Oliver's recipe but trust me!)
• 1 cup natural yoghurt

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Preparation

• Get the first four ingredients ready, then in a separate pot bring your stock to a boil, keeping hot, set aside.
• In a lage sauce pan on medium heat, warm approximately 2 tablespoons of olive oil.
• Add carrot, celery, onions and garlic, cook with lid slightly skewed for about 10 minutes or until the veg is soft but still holding together.
• Meanwhile get ginger, chile and tomatoes ready. Add boiling broth, lentils , ginger and chile to the sauce pan with the veg.
• Bring to a boil and reduce to simmer. Cook with the lid on until the lentils are done.
• Add the spinach cook for another 30 seconds. Season with salt and pepper and the juice of one lemon.
• You can either serve it as is or use an immersion blender to make it smoother.
• Serve with a dollop of yoghurt, freshly diced chile and a wedge of lemon.