P​uy Lentil Soup with Spinach by 30Seconds Food

Puy Lentil Soup with Spinach

Recipe by Lisa Turner

Adapted from River Cottage Everyday Veg

Published on February 6, 2012

A simple nourishing soup for everyday meals

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Ingredients:

2 tablespoons olive oil

3 shallots or 1 onion, finely chopped

1 large carrot, finely chopped

a few sprigs of fresh thyme leaves, chopped

2 garlic cloves, minced or crushed

2 jalapeños, seeded and finely chopped

3 tomatoes, seeded and finely chopped

1 cup puy lentils, rinsed and sorted

5 to 6 cups vegetable stock or water

generous handful of fresh parsley, chopped

1 1/4 cups spinach, rinsed and trimmed

sea salt and fresh cracked black pepper to taste

2 tablespoons olive oil

fresh grated Parmesan cheese for garnish

Instructions:

Heat two tablespoons of the olive oil in a large saucepan over medium heat. When hot, add the shallots or onion, carrot and thyme. Stir and fry for 5 to 7 minutes. Now add the garlic, jalapeños and tomatoes and stir and fry for another few minutes.

Add the lentils to the pot along with the stock and salt and pepper and bring to a boil. Reduce the heat and simmer for 30 minutes or until the lentils are tender and the water is reduced to your desired consistency. Stir occasionally. Add the parsley and spinach and cook for another 5 minutes.

Transfer to bowls and sprinkle with a bit of olive oil and garnish with Parmesan cheese.

Makes 4 to 6 servings