Not only delicious and perfect for cold winter days but fabulously full of fibre for great gut health and therefore also excellent for your immune system! What more could you ask for.
Ingredients
120g 1 large red onion, chopped roughly
150g celery, chopped roughly
2 garlic cloves, crushed
1 tbsp olive oil
100g (1 large)red pepper, chopped roughly
200g dried red lentils, rinsed
2 tins chopped tomatoes
1 tbsp fresh coriander, chopped
2 tsps smoked paprika
1 tsp turmeric
1 tsp ground cumin
2.5 pints vegetable stock
Bunch of fresh coriander
1 pack of spinach, if large leaves then chop, baby leaf spinach can be used as it
salt and pepper to taste
Instructions
Fry the onion and celery for a few min in the olive oil. Add the garlic and red pepper. Cook for 10 mins to soften and start to caramelise. Add paprika, turmeric, cumin, give a stir for a minute then add lentils, chopped tomatoes along with the stock. Simmer for 15 mins. Blend to the desired texture. spinach for a minute and allow to wilt in the hot soup. Serve with chopped coriander
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