Red Lentil & Spinach Soup

Simone Austin

Ingredients:

Serves 4

  • 4 scoops Glucerna Powder
  • 1 tablespoon extra virgin olive oil
  • 2 cups red lentils, rinsed
  • 8 cups vegetable or chicken stock
  • ½ cup sun dried tomatoes
  • 100g baby spinach leaves
  • 2 spring onions, finely chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon dried oregano
  • Cracked black pepper
  • Flat leaf parsley for garnishing
  • Extra virgin olive oil for drizzling

Method:

  1. In a pot add the oil and fry the spring onions for just a minute.
  2. In a glass of small bowl mix the Glucerna powder with a few tablespoons of water to make a paste
  3. Add in the lentils, stock, sun dried tomatoes, turmeric, oregano and black pepper
  4. Bring to the boil and simmer for around 1 hour or until lentils are cooked.
  5. Add in the spinach and simmer for 5 minutes.
  6. Serve into bowls and sprinkle with parsley and drizzle with a little olive oil

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