Red lentil and spinach soup

Ingredients

For 5 portions. Tick items as you go — nothing is changed for anyone else.

• 200 g red split lentils
• 1 large onion, chopped
• 2 cloves garlic cloves, crushed
• 1 tsp ground cumin
• 1.2 l vegetable stock
• 150 g fresh spinach
• 1 tbsp rapeseed oil
• 1 tbsp lemon juice

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a large pan and gently fry the onion for 5 minutes until soft.
2. 2Step 2. Add the garlic and cumin and cook for 1 minute, stirring.
3. 3Step 3. Add the lentils and stock, bring to the boil, then simmer for 18–20 minutes until the lentils are tender.
4. 4Step 4. Stir in the spinach and cook for 2–3 minutes until wilted.
5. 5Step 5. Blend until smooth, or leave chunky if you prefer.
6. 6Step 6. Stir through the lemon juice and season to taste.
7. 7Step 7. Cool any portions for storage before refrigerating or freezing.
8. 8Step 8. Reheat until piping hot throughout before serving.

Allergens for your selection

• Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.