Tomato, Lentil and Spinach Soup

Servings: Serves: 4-6

Nutritional Information:

Per serving (176g)

Calories 91, Fat 1.8g, Saturates 0.1g, Carbohydrate 14.5g, Sugars 6.7g, Fibre 2.2g, Protein 4.9g, Salt 1.8g




Firstly, heat the oil in a saucepan over a medium-high heat, then add the onion, carrots, garlic, thyme and basil and cook for 3-4 minutes.


Next add the lentils, chopped tomatoes, and vegetable stock and bring to the boil. Allow to simmer for 30-40 minutes until the lentils have fully cooked and the soup has thickened, stir in the spinach and cook for a further 2-3 minutes.


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