Two way lentil, spinach and nutmeg soup Recipe
Creamy double lentil, spinach and nutmeg soup
Ingredients
| ½ cup | Red lentils rinsed |
| 1 tablespoon | olive oil |
| 1 clove | garlic peeled and minced |
| 1 | onion peeled and sliced |
| 2 | carrots peeled and sliced |
| 1 | medium potato peeled and diced into small pieces |
| 2 pints | organic vegetable stock |
| 1 teaspoon | organic nutmeg |
| ¼ teaspoon | organic cumin powder |
| ¼ teaspoon | organic turmeric |
| Steenbergs perfect salt blend | |
| ½ teaspoon | lumi lime powder |
| 200g | fresh spinach washed |
| 1 teaspoon | butter or dairy free vegan block |
| 1 cup | cooked organic green lentils or speckled lentils |
Method
- Fry the onion, carrots and red lentils in the olive oil till the onions are soft and translucent
- Add the potato, garlic, nutmeg, cumin, turmeric, lumi powder to the pan
- Add the vegetable stock
- Cook on a medium heat till the lentils are cooked and the potatoes are soft
- Blend and season with Steenbergs organic perfect salt to taste
- Finally add the spinach, butter and cooked green or speckled lentils to the soup
- Heat through and serve
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