Hearty Lentil and Spinach Soup
Red lentils simmered with sautéed onion, carrot, celery, garlic, and thyme in vegetable stock, then cooked until tender with spinach stirred in.
- 75 g red lentils
- 400 ml vegetable stock
- 50 g carrot
- 50 g celery
- 50 g onion
- 1 clove garlic
- 50 g baby spinach
- 1 tsp olive oil
- ½ tsp thyme
- 1 pinch salt
- 1 pinch black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse the red lentils thoroughly.
- Step 2
Peel and dice the carrot, celery, and onion. Mince the garlic.
- Step 3
Heat the olive oil in a saucepan over medium heat. Add the onion, carrot, and celery and cook for 5-7 minutes until softened.
- Step 4
Add the minced garlic and thyme and cook for another minute until fragrant.
- Step 5
Stir in the rinsed red lentils and vegetable stock.
- Step 6
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Step 7
Stir in the baby spinach and cook for 1-2 minutes until wilted.
- Step 8
Season with salt and black pepper to taste.
- Step 9
Serve hot.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
