Week 9 Pass it On: Lentil and Spinach Soup

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.