Lentil and spinach soup

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Prep time:

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Serves: 4

By BeanieAndLittleB



  • 1 onion finely chopped

  • 1 tsp lime juice

  • 2 bay leaves

  • 250g red lentils

  • 1 pint mild stock or water

  • 10-12 blocks frozen leaf spinach

  • 1 pinch zatar or fresh thyme (to garnish)


  1. Add the lentils, onion, bay and stock/water to a large pan and bring to the boil. Reduce heat and simmer for 15 minutes, or until the lentils are soft.
  2. Whizz in a blender until smooth. Return to the pan. Add frozen spinach and lime juice and heat gently until the spinach has defrosted.
  3. Serve with a sprinkling of zatar or fresh thyme and an extra squeeze of lime.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Low fat

  • Make Ahead

  • Can Freeze

  • pulses

  • spinach

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  • BeanieAndLittleB 11/03/11 16:46

    Super quick, super cheap, super tasty!