Lentil and Spinach Soup

A beautifully simple vegetable soup/stew with a link to Italian folklore

A Rachel Roddy Tales from an Italian Kitchen recipe from The Guardian Sat 6th Jan 2025

Surprisingly tasty and satisfying soup that's super quick and easy to prepare

Ingredients

• 5 tbsp olive oil, plus extra for serving

• 1 onion, peeled and diced

• 1 stick of celery, trimmed and diced

• 1 carrot, peeled and diced

• 1 small whole fresh or dried red chilli

• A couple of rosemary sprigs

• 1 medium potato, peeled and diced

• 300g small brown lentils

• 300g spinach leaves

• Salt and black pepper

• Grated parmesan, for serving

  
  

Working in a heavy-based frying or saute pan, warm the olive oil, then saute the diced onion, celery and carrot, red chilli and rosemary over a medium-low heat, until the vegetables are soft and translucent.

Add the potato and lentils, and stir for a minute or two, or until each lentil glistens with oil. Add 1.6 litres of cold water, bring to a boil then turn down the heat to a simmer and cook for about 30 minutes, until the lentils are tender. Add the spinach, simmer for five minutes more, then season generously with salt and pepper. Divide between bowls, and pass around olive oil, red chilli and grated cheese for those who want them

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