1 large onion finely diced
1 garlic clove crushed
4 sticks celery sliced
2 large carrots – cut into discs and halved
1 handful fresh spinach or several frozen spinach balls
1 heaped tablespoon mild curry powder
3 cups red lentils
1 vegetable stock
salt and pepper to taste
3 litres of water (approx- I just go by my eye).
sautee onion and garlic in olive oil until cooked through. Add celery, curry powder and stir so coated evenly with oil. Add water, stock and all other ingredients. Bring to the boil, simmer for 40 minutes or so. When cool, blend. Heat, top with a spoonful of soy or natural yoghurt and serve.
Easy, quick, nourishing and filling. Lately we have had a saucepan of this soup on the hob for snacking and lunches.
Fingers crossed, spring has finally arrived.