Week 9 pass it on: lentil and spinach soup

Name: Week 9 pass it on: lentil and spinach soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: en
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

Main Dish

2 servings

15 min

20 min

Very Easy

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Ingredients

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

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.