Lentil Soup with Spinach by Jamie Oliver
Soups • British
Description
Instead of a whole chili pepper, you can use half or a quarter.
Ingredients
- Carrot 2 pieces
- Celery stalk 2 pieces
- Onion 2 pieces
- Garlic 2 cloves
- Olive Oil 2 spoons
- Grated Ginger Root 1 piece
- Mild Chili Spice 1 piece
- Marinated cherries 10 pieces
- Bouillon cube 2 pieces
- Lentils 10 oz
- Spinach 5 oz
- Ocean salt to taste
- Ground Black Pepper to taste
- Natural Yogurt 5 oz
Step-by-Step Guide
Step 1
Peel and roughly chop the carrots and onions.
Step 2
Chop the celery.
Step 3
Chop the garlic
Step 4
Place a large pot over medium heat and add 2 tablespoons of olive oil.
Step 5
Add the chopped vegetables and stir well.
Step 6
Cook for about 15 minutes, partially covered with a lid.
Step 7
Peel and thinly slice the ginger.
Step 8
Remove the seeds from the chili pepper and finely chop the flesh.
Step 9
Remove the stems from the cherry tomatoes and cut them in half.
Step 10
Place the stock cubes in a jar or pot, and pour in 1.8 liters of boiling water.
Step 11
Stir until the cubes are completely dissolved, then add to the vegetables along with the lentils, ginger, chili, and tomatoes.
Step 12
Stir and bring to a boil.
Step 13
Reduce the heat and simmer covered until the lentils are tender (about 10 minutes).
Step 14
Add the spinach and remove from heat after 30 seconds.
Step 15
Add salt and pepper to taste.
Step 16
Serve with yogurt.
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