Italian Lentil and Spinach Soup

 

400 g carrots peeled

2 onion peeled

2 large baby courgette (baby marrow)

90 ml vegetable oil

6 cloves of garlic, chopped

1000 ml water

Knorr vegetable stock pot

800 g tinned chopped tomatoes

5 ml Robertsons dried oregano

5 ml Robertsons dried thyme

800 g tinned green lentils drained

200 g fresh spinach

salt to taste

Robertsons ground black peppercorns, to taste

lemon juice

grated Parmesan, to serve

8 sliced wholewheat bread to serve

Cut the carrots, onions and baby marrow into small cubes. Set the baby marrow cubes to one side.

Heat the oil in a large pot and add the onions and carrots. Fry for a couple of minutes, then add the chopped garlic. Cook for a further minute, without allowing the garlic to brown.

Add the water and the contents of the Knorr Vegetable Stock Pot, along with the tinned tomatoes, origanum and thyme.

Bring to a boil and cover. Simmer for 10 - 15 minutes, stirring occasionally.

Add the reserved baby marrow cubes, the drained lentils and the spinach (or Swiss chard), and simmer for a further 8 minutes.

Season to taste with salt and pepper and add a squeeze of lemon juice for freshness.