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Spinach soup with lentils for 5:2 Diet

5:2 Diet Recipes – Filling Spinach and Puy Lentil Soup

Course Soup
Cuisine British
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3
Author Fiona Maclean

Ingredients

  • 1 Medium Carrot Finely diced
  • 30 g Black or Puy Lentils Dry weight (Washed)
  • 750 ml Vegetable Stock
  • 1 teaspoon Coconut Oil
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Coriander
  • Salt and Pepper to taste
  • 3 teaspoons Zero fat Greek Yoghurt
  • 200 g Fresh spinach Washed
  • 1 Medium Onion Peeled and finely diced

Instructions

  1. Heat the coconut oil in a heavy based pan and add the spices. Heat through for a minute or two before adding the onion and carrot and stir to coat well. Turn the heat down to it's lowest and cook for around 8 minutes stirring frequently
  2. Pour in the stock and add the lentils. Bring to the boil and reduce the heat to a gentle simmer. Cook for 20 minutes or until the lentils are tender
  3. Add in the spinach and cook for 3-4 minutes.
  4. Blitz with a wand mixer or in a blender. Taste and adjust seasoning as necessary
  5. Serve with a teaspoon of yoghurt as a garnish