Spinach & Lentil Soup

[Guest guest]

Spinach & Lentil Soup

 

 

This is a moderate source of iron.

 

 

2 teaspoons olive oil

1 brown (yellow) onion, finely chopped

1 large carrot, finely diced

1 stick celery, finely diced

4 teaspoons Moroccan spice blend

1 cup dried brown lentils, rinsed

1 litre/quart reduced-salt vegetable stock

1/2 cup frozen baby peas

1/2 cup frozen sweet corn

60 g (2 oz) baby spinach leaves, shredded

 

 

1. Preheat ove2 to 190 C (375 F) or 170 C (340 F) for fan forced.

 

2. Heat oil in a large saucepan over moderate heat. Cook and stir

onion for 3 to 4 minutes or until soft.

 

3. Add carrot, celery, spice blend and lentils. Cook and stir for 1

minute.

 

4. Add stock and 2 cups water and bring to the boil. Reduce heat;

cover. Simmer for 30 minutes or until lentils are tender.

 

5. Add peas and sweet corn, cook for 1 minute.

 

6. Remove from heat; stir in spinach.

 

 

Serves 4.