Week 9 pass it on: lentil and spinach soup

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
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


  • 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.


Week 9 Pass it On: Lentil and Spinach Soup, photo 1
Week 9 Pass it On: Lentil and Spinach Soup, photo 2
Week 9 Pass it On: Lentil and Spinach Soup, photo 3


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