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Spinach and Puy Lentil Soup<

Spinach and Puy Lentil Soup

Submitted By:
Barbie Q

No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Drain and rinse the lentils thoroughly.

Melt the butter in a large saucepan then add the onions and fry for 10 minutes until soft but not browned.

Stir in the lentils and garlic until they are all coated with the butter then add the stock, bring to boil and simmer for 10 minutes.

While the lentils are cooking wash the spinach and chop it roughly.

Add the spinach to the lentil mix and simmer gently for 2 to 3 minutes until the spinach is soft.

Remove from the heat and liquidize. Add the lemon juice and season to taste.

Try serving with Epicure Croutons and swirl of single cream.
1 Can of Epicure Bijoux Verts (Puy Lentils)
1 Onion chopped
25g of butter
1 clove of garlic crushed
1 litre of vegetable stock
225g of spinach
Sea salt
Freshly ground black pepper
2 to 3 teaspoons of lemon juice

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