Soups · FIRST EDITION

Lemony lentil & spinach soup

Soft red lentils, a handful of greens and a bright lemon finish. A useful cupboard lunch.

30 minutes · Serves 2

Serving inspiration · stock photograph

Adding lemon after cooking changes a familiar lentil soup from earthy to bright.

Here’s how.

1
Soften the vegetables
Heat oil in a saucepan. Cook onion and carrot for 5 minutes over medium heat.
2
Simmer the lentils
Stir in cumin, then lentils and stock. Simmer for 15–20 minutes, until lentils are soft, stirring occasionally.
3
Add the greens
Stir in spinach until wilted. Add water if the soup is thicker than you like.
4
Lemon comes last
Take off the heat. Add lemon zest and half the juice. Taste, add more juice if needed, and serve.

The lemon is the final adjustment. Add it gradually rather than pouring it all in at once.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.