Green lentil and spinach soup

Hugh says, “This makes a substantial soup – add some good bread and it makes a great lunch.” We say, “This is such a tasty soup but for goodness sake please don’t tell the kids how healthy it is!”

Fresh from the garden: shallots, carrots, thyme, garlic, tomatoes, parsley, spinach
Recipe source: adapted from a recipe by Hugh Fearnley-Whittingstall in Veg Every Day
Serves: 6 at home or 24 tastes

What to do:

• Fill the kettle and turn on. When boiled carefully pour into the jug and stir in the bouillon.
• Peel the shallots or onion and finely dice.
• Wash and peel the carrot, then finely dice.
• Wash the thyme and spin it dry. Pick the leaves and reserve in a small bowl.
• Peel the 3 garlic cloves and squeeze through the press.
• Wash the tomatoes and dice.
• Weigh the lentils then pour into the sieve and then rinse under running water.
• Wash the parsley, spin dry and remove the tough stalks. Finely chop with the mezzaluna.
• Wash the spinach in several changes of water, shake it dry over the sink, then slice the leaves into ribbons and the stalks into small pieces.
• In the stockpot, warm 2 tablespoons of the oil over a medium-low heat. Add the shallots, carrot and thyme, and sauté gently for five minutes.
• Add the garlic and tomatoes, and sauté for a minute more.
• Tip in the lentils, stir, then add the stock and a little salt and pepper. Bring to a boil, reduce the heat and simmer for 25 minutes until the lentils are tender.
• Add the parsley and spinach, simmer for another five minutes, season to taste and ladle into bowls. Trickle over a drop of oil and serve!

Notes: How many types of lentil are there? Do you need to soak lentils overnight? What’s a mezzaluna?