Hi there. Its been a while. We have not been maintaining riceandbread. Really sorry for that. I think its partly because we have been busy, partly because of netflix and mostly because we got lazy. That does not mean we are not cooking. We still are. Just not documenting them. That said lets start this with a winter appropriate dish. SOUP. Lentil and spinach soup. Quick, easy and really healthy.
Its soup season! We have been eating out a lot lately and this is my attempt at eating healthier again plus its easy to reheat soups as we do not have a microwave.
Lentils give the soup some structure. Nothing mushy about this soup. Though if I were to make this soup again I would skip the pasta because the paste did become too soft. This is not a watery soup soup. If you know what I mean. It can be filling enough if you have them with bread too. The ratio of soup is higher than in the picture. Reason why it looks like there is more lentil and spinach than soup is because I wanted to show you what is in the soup. Hence the bowl plate. The soup is a little tangy and at the same time spiced with cumin and chili which gives it some warmth and a slight kick. Great for those gloomy nights.
Recipe adapted from Lentil and spinach soup.
2 tbs Olive Oil
1 medium sized onions, diced
1 tbs tomato paste
3 cloves garlic, chopped
1 tin (400g) chopped tomatoes
1 cup green lentils
1 tsp ground cumin
1 tsp black pepper
1/4 tsp chili powder
1 tsp salt
5 cups water
1/4 cup pasta
150g baby spinach leaves.
To a large pot on medium high heat, add olive oil and sauce onion until translucent, about 2 mins.
Add tomato paste, chopped garlic and tin tomatoes. Mix well and bring to a simmer.
Add lentils, cumin, pepper, chili powder, salt and pepper. Mix well then add water and pasta.
Bring to a boil and let it simmer for about 20mins slightly covered or until lentils are tender.
Stir in spinach and let it cook for one minute.
Serve with bread.