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Lentil and Lemon Soup

- posted by Joan Palmer.

Gluten Free Banana Bread

Taken from the Sunday Times 14th Jan 2018

Ingredients

  • 4 tbsp extra – virgin oil
  • 1 White onion finely diced
  • 2 sticks celery, finely diced
  • 1 clove garlic, peeled and crushed
  • 1tsp turmeric
  • 200g green lentils, rinsed well under cold running water
  • 1 ¼ litres of veg stock
  • Juice of 1 lemon
  • 85g spinach, tough stalks removed
  • Extra virgin oil to finish
  • 100g natural yogurt to finish
  • Method

    Heat the olive oil in a large pan and set over low heat.  Add the onion and celery with a pinch of salt and cook covered with lid on for 15 minutes, until they are soft but without colour.

    Add garlic and turmeric and cook for another few minutes.  Now add lentils and stir to coat them in the onion mixture.  Add the stock and simmer over medium heat for 15-20 mins until they are soft and tender.  While warm, season the lentils with salt, black pepper and lemon juice.

    Add the spinach and blitz to a rough texture.  Ladle the soup into shallow bowls and finish with the olive oil and a spoonful of yogurt.

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