Aromatic lentil soup with spinach and lemon

This wonderfully warming and filling lentil soup is a classic in our household.

Ten years ago my friend (who never used to cook) sent me this recipe for lentil soup. I had possibly never eaten lentils before and because she was so excited about the soup I wanted to be open-minded. I'm glad I believed the hype!

We have been making this soup regularly for years now, and I have shared it with almost everyone I know who likes cooking. It's easy to make even if it looks like it has many ingredients and steps, and it's also healthy and filling.

Our favourite lentil soup 

(3-4 portions)
200 ml red lentils + 1 l water
2 onions, chopped
1 big garlic clove, minced
1-2 tbsp oil for frying
1 small piece of whole cinnamon
1/2 tsp ground white pepper
1 bay leaf
1 tsp mustard seeds
1 tsp paprika powder
1 tsp curry powder
1 tin chopped tomatoes
150 g frozen or fresh spinach
Parsley
Lemon

Measure the lentils and cleanse by picking out grime and rinsing well. Boil the lentils for 20-30 minutes in one litre of water with the lid on – they should boil to a mush.

While the lentils are boiling, measure up the spices in a cup. Heat the oil in a pan big enough to fit the tinned tomato later. Fry onion and garlic just until the onion gets some colour. Add spices and stir rapidly, or the spices stick and burn on to the bottom of the pan. Add the chopped tomatoes. Let the mixture cook for about 15 minutes before you add the spinach, then take the pan of the cooker.

Pour the tomato-mixture into the pot with drained lentils, add some salt (you don't need much in this recipe) and finish off with fresh or frozen parsley– the more the better!

Serve with a juicy slice of lemon that each diner can squeeze it in their bowl. This also reduces the need for salt!