Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

175 g 6 oz green lentils 450 g 1 lb fresh, thawed
10 ml 2 tsp soya oil. -or frozen spinach washed.
1 lg Onion peeled and chopped. 300 ml Half pt vegetable stock.
5 ml 1 tsp ground cumin. Ground black pepper.

Cover the lentils with water in a large saucepan. Bring to the boil
and simmer for 40 minutes. Heat the oil in a non-stick frying pan and
cook the onion until just soft, about 5 minutes. Add the cumin and
cook for a further 2 minutes. Stir in the spinach and cook until it
becomes limp. Drain the lentils and mix with the spinach and stock.
Puree the soup in a blender. Re-heat. Add black pepper to taste, and
serve.

206 Calories 862 kj 15,4 g protein 31,0 g carbohydrate of which 4 g
sugar. 3,6 g fat of which 0,4 g saturates. 0,3 g sodium 5,9 g dietary
fibre.

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