Lentil and Spinach Soup with lemon and feta
Ingredients
1 onion chopped finely
2 tbs of Olive oil and 20g soft butter
1 finely chopped carrot
2 celery stalks finely chopped
2 cloves of chopped garlic
2 cups of brown lentils (Or tin of cooked lentils)
2 bay leaves
2 lite of vegetables stock
10g chopped spinach (or silver beet)
2 tbs of finely chopped oregano
100n gms crumbled feta
½ bunch of finely chopped mint
1 lemon zested and juiced
Method
Heat oil in large saucepan over medium heat.
Add onions and cook until translucent and soft
Add butter, carrots, celery and cook for 3-4 minutes stirring occasionally.
Add lentils and bay leaves and stock and cook for 30 minutes (less if cooked can until soft)
Add spinach, half of oregano and seasoning lemon juice and cook until spinach (silver beet) has wilted
Pour soup into deep bowls and balance with mint, oregano and zest for lemon and feta
Time about 45m
Costs $12 2020 or about $2 per serve
Lentil and Spinach Soup with lemon and feta
This Greek style dish is a meal in itself with a hint of lemon. Very tasty and filling. Lentils are a popular legume in Europe, Asia, and the Middle East. They are high in fibre and protein and low in fat. Lentils are very versatile and are used for soups, salads, and entrees. Lentil and spinach soup combines healthy lentils with the leafy green spinach, but any leaf green will do or you can use a combination of greens.
The lentil is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the majority of world production comes from Canada and India, who produce 58% combined of the world total.
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