Lentil soup with spinach, parsley & lemon
4 port.
2 dl red lenses, rinsed off
1 l vegetable broth
1 yellow onion, finely chopped
1 garlic clove, finely chopped
1 jar of crushed tomatoes (390 g), preferably in tetrapack
125 g of frozen spinach leaves
2 dl coarsely chopped smooth-leafed parsley
1 lemon, divided into 4 chunks
1 piece whole cinnamon
½ spice black pepper
1 bearing blade
1 teaspoon mustard seeds
1/8 teaspoon chipotle powder everything. ½ teaspoon paprika powder
1 tsp curry
1 tablespoon olive oil to fry
Do this:
In a large saucepan, cook the lentils in the broth for 30-40 minutes. In a smaller saucepan, fry the onion and garlic in the olive oil at medium heat until the onion is translucent.
Add cinnamon, bay leaf, pepper, chipotle powder, mustard seeds and curry and stir quickly.
Pour on the tomatoes and simmer for 15 minutes.
Add the spinach and bring to a boil. Lift off the heat.
When the lentils are done, mix down the vegetable broth and taste with salt.
Finally, stir down plenty of parsley and serve with lemon wedges to squeeze in.
Delicious!
