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Two way lentil, spinach and nutmeg soup Recipe

Vegan
Vegetarian
Two way lentil, spinach and nutmeg soup Recipe
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Ingredients

For the recipe:
  • 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

Creamy double lentil, spinach and nutmeg soup

Method

01
Fry the onion, carrots and red lentils in the olive oil till the onions are soft and translucent
02
Add the potato, garlic, nutmeg, cumin, turmeric, lumi powder to the pan
03
Add the vegetable stock
04
Cook on a medium heat till the lentils are cooked and the potatoes are soft
05
Blend and season with Steenbergs organic perfect salt to taste
06
Finally add the spinach, butter and cooked green or speckled lentils to the soup
07
Heat through and serve