Classic Spanish Lentil & Spinach Soup
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 4 cloves garlic
- 1 celery stick
- 1 carrot
- 1 leek
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp dried thyme .5 grams
- 1 cup dried green lentils 200 grams
- 5 cups vegetable broth 1200 ml
- 5 oz fresh bagged spinach 150 grams
- pinch sea salt
- dash black pepper
Instructions
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Finely chop the onion, roughly chop the garlic, thinly slice the celery stick, roughly chop the carrot (peeled) and cut the leek (cleaned and dried) into thin half moon shapes, also add the lentils into a fine sieve and rinse under cold water
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Heat a stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and thyme, quickly mix together, then add in the lentils and broth, raise to a high heat and give it a gentle mix
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When it comes to a boil, place a lid on the pan and lower to a low heat, simmer until the lentils are cooked through (check package instructions)
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In the meantime, roughly chop the spinach
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Once the lentils are just cooked through, 20 minutes in my case, season the soup with sea salt & black pepper, gently mix together, then add in the chopped spinach, gently mix it in until lightly wilted, then remove from the heat
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Transfer into shallow bowls, serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)