Quick & Easy

Greek lentil, spinach and dill soup

Adding salt during cooking was once thought to make pulses tough ­ it doesn't. However it does slow down the cooking time, so it's best to season this Greek lentil, spinach and dill soup at the very end.
GREEK LENTIL, SPINACH    and Dill Soup
6
1H

Ingredients

Method

1.Heat oil in a large saucepan over medium heat; cook onion, celery and carrot, stirring, 5 minutes or until softened. Add garlic, chilli, bay leaves and parsley stalks; cook, stirring, until fragrant.
2.Add lentils; stir to coat. Add the water; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes or until lentils are tender. Remove bay leaves and parsley stalks.
3.Add spinach, vinegar and salt to soup; stir until spinach wilts. Season with freshly ground black pepper.
4.Serve bowls of soup topped with dill sprigs.

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