GREEK LENTIL & LEMON SOUP

makes 6-8 portions

This Greek lentil soup is one of my clients’ favourites of all times. Even the most convinced of carnivores find it appealing. And what’s not to like, it’s warming, flavoursome and packed full with spices that help digest all the lentils and deliver all the goodness. So, in case you haven’t tried it yet, I hope you feel tempted.

Ingredients:

• 3 Tbsp olive oil
•  1 large onion, peeled and finely chopped
• 3 carrots, peeled and sliced
• 4 stalks celery, sliced
• 5 cloves of garlic, peeled and minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp turmeric powder
•  ½ tsp chilli flakes
• 2 cups green lentils, washed & rinsed
• 10 cups vegetable(or even better chicken) stock
• 2 bay leaves
• 2 cups spinach
• 2 tsp lemon zest 
• 3 tsp lemon juice plus more for serving
•  ¼ cup chopped fresh herbs like parsley or dill plus more for serving
• salt and pepper to taste
• buckwheat bread (optional) for serving

Method:

1. Heat oil in a large soup pot. Add the onions, carrots, celery, garlic and cook, stirring occasionally, until they are softened, 5 - 7 minutes. Season with salt and pepper.
2. Stir in the lemon zest, bay leaves, cumin, coriander, chilli flakes, turmeric, and cook for another 30 seconds.
3. Now it's time to add lentils and broth. Bring to the boil, reduce to a simmer and leave to cook for another 40 minutes.
4. Once lentils are fully cooked, stir the spinach in, allow to simmer for another 2-3 minutes.
5. Take the pot off the heat, and then stir in the lemon juice and fresh herbs. Taste for more seasoning or lemon juice and adjust to taste.
6. Serve with buckwheat bread or good quality sourdough.