Here’s a soup that Popeye would be proud of - lots of greens and buckets of flavour. This is even better the second day (if you can stop it from being eaten all in one go).
|1 cup||French green lentils (Main)|
|2 Tbsp||Olive oil|
|1 large||Onion, peeled and finely chopped|
|2 cloves||Garlic, peeled and finely sliced|
|4 large||Celery sticks, trimmed and diced|
|1 bunch||Fresh parsley, finely chopped (including stems)|
|2 medium||Agria potatoes, peeled and diced (Main)|
|½ cup||White wine|
|4 cups||Vegetable stock|
|150 g||Baby spinach leaves (Main)|
|6||Spring onions, finely chopped|
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- Put the lentils in a pot and cover generously with boiling water. Simmer until tender - about 20-25 minutes. Drain and set aside.
- While the lentils are cooking, set a large pot over medium heat. Add the olive oil, onion, salt, garlic and celery. Cook for 10 minutes, stirring occasionally, until soft but not coloured. Add the wine and let it bubble up, then add half the parsley and the potato. Pour in the stock. Cover and simmer gently until the potato is just cooked (about 10 minutes). Stir in the lentils, followed by the baby spinach and spring onions. Simmer for five minutes, then stir through the remaining parsley. Ladle into bowls and serve immediately.
See more of Lucy's soup recipes