Soup again!

I know you are all aware of my soup addiction! This one is particularly delicious; lemons are a must!

Lentil soup with turmeric and lemon

2 tablespooons extra virgin olive oil

1 onion, finely chopped

2 carrots, diced

2 cloves garlic, minced

Thumb-sized knob of ginger, finely grated

1 tsp each of ground cumin, ground turmeric, ground coriander

2 cups of lentils, rinsed (brown, red and French Puy lentils all work well)

1.2 litres of vegetable broth

2 cups of fresh spinach

2 lemons, zested and juiced

salt & pepper to taste

yoghurt, to serve

coriander, to garnish

Heat olive oil over medium heat in a large saucepan. Add onion and carrots and fry until the onion becomes translucent.

Add garlic, ginger and spices and toast until the spices become fragrant. Add lentils and stock and bring to a gentle simmer, cover the saucepan. Cook until lentils are tender, 30–45 minutes.

Once lentils are cooked, add in the spinach and salt & pepper. Bring back to a simmer for 3–5 minutes or until spinach has wilted. Take soup off the heat and add in lemon zest and juice.

Adjust seasoning as required. Top with a dollop of yoghurt and a sprinkling of coriander.

Bon appetit!