Puy Lentil And Spinach Soup
Soup
Ingredients
2 tbsp rapeseed oil
3 shallots, finely chopped
1 carrot, finely chopped
A few sprigs of thyme, leaves only, roughly chopped
3 garlic cloves, finely chopped
3 tomatoes, cored, deseeded and diced
150g Puy lentils, rinsed
1.3 litres vegetable stock
A small bunch of parsley, finely chopped
100g baby spinach
Sea salt and freshly ground black pepper
1-2 tablespoons extra virgin olive or rapeseed oil
Parmesan, hard goat's cheese or other well-flavoured hard cheese (optional)
Description
Earthy, nutty Puy lentils and a generous quantity of garlic give this simple soup a hearty and satisfying depth of flavour.
Directions
Heat the oil over a medium-low heat in a large saucepan. Add the
shallots or onion, carrot and thyme and sauté gently for 5
minutes.
Add the garlic and tomatoes and sauté for a further
minute.
Tip in the lentils, stir, then add the stock and a little salt and
pepper.
Bring the soup to the boil, reduce the heat and
simmer for about 25 minutes, or until the lentils are tender. Add
the parsley and spinach and simmer for a further 5 minutes.
Check the seasoning, then spoon into warmed bowls, trickle over a little oil and shave over some cheese, if you like.