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