Friday, June 18, 2010

Lemon, lentil & spinach soup

I bought a bunch of spinach at the market last weekend & decided that I wanted to make some sort of potato & spinach soup with it.  I came across this recipe & had a couple of lemons to use up so I thought it would be perfect.  Generally I don't like this style of soup, I usually only like pureed soups or chunky soups that have a tomatoey base but this did have a really nice flavour from the lemon.

The recipe is from & I followed it exactly except that I didn't add the lemon zest when serving.

Ingredients (serves 6)

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 cups dried brown lentils
  • 3 potatoes, peeled, diced
  • 2 litres vegetable stock
  • 1 bunch English spinach, leaves removed, washed, chopped
  • 2 lemons, rind finely grated, juiced 


  1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.
  2. Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.

1 comment:

  1. Lentils and lemon go together wonderfully. I think it would be a good idea to include the lemon zest in the actual soup. Pretty much everything where you put lemon juice tastes much better if you also include the zest.