Spinach and Lentil (‘Green Dinosaur’) Soup

(**available at Scoop and Scales)

You will need:

1 tbsp Olive oil**/knob of butter

1 onion, finely chopped

1 leek, finely chopped

1 stick of celery, finely chopped

2 cloves of garlic (crushed)

200g Puy or Green lentils**

1 litre water (with stock cube if desired)

300g spinach, large stalks removed

Salt and pepper

 

What to do:

1. Heat oil/butter in a large pan and add onion, leek, celery. Cook slowly over a medium heat for 15 minutes
2. Add garlic and lentils and cook for 2 minutes, then pour in water
3. Bring to a simmer and cook gently over a low heat until lentils are softened (20 minutes or more)
4. Roughly chop the spinach and add to the soup , cook for a minute until spinach has wilted
5. Blend soup to desired consistency and season well

Variations: Try adding some diced squash, fennel seeds and dried chilli** when adding the garlic and lentils. Alternatively add some ground cumin**, coriander** and cardamon at the same stage and a dash of coconut milk at the end.

Tomato and Red Lentil (‘Red Lava’) Soup

(**available at Scoop and Scales)

You will need:

1 tbsp Olive oil**/knob of butter

1 onion, finely chopped

1 leek, finely chopped

1 carrot, finely chopped

200g Red lentils**

1 litre water (with stock cube if desired)

1 tin Suma tinned tomatoes

1 tbsp Suma tomato paste

1 tsp mixed herbs**

Salt and pepper

 

What to do:

1. Heat oil/butter in a large pan and add onion, leek, carrot and herbs. Cook slowly over a medium heat for 15 minutes
2. Add  lentils, tomatoes and tomato paste and cook for 2 minutes, then pour in water
3. Bring to a simmer and cook gently over a low heat until lentils are softened (20 minutes or more)
4. Blend soup to desired consistency and season well

Variations: Try adding some cream for a richer taste. Delicious with chilli flakes or chipotle/harissa paste stirred in too!