EAT YOUR GREENS

 

Put a spring in your step by adding a heady scented bouquet of herbs and leaves to some wholesome lentils to create a soup that will make you feel virtuous with every sip - might even transform you into the Green Goddess, though that reference will pass by anyone under a certain age!

This is a Covent Garden soup book recipe that has been slightly tweaked but unfortunately I am unable to find a link to it.

Chop half a stick of celery and half an onion and crush a clove of garlic and fry gently for a couple of minutes. 

Add 55 grams of red lentils and 600mls of vegetable stock and cover and simmer until the lentils are soft. 

Then add a good handful of herbs, including thyme, parsley and chives, a generous amount of rocket and just over 100 grams of spinach. 
 
Don't be a numpty and get carried away like I did taking photographs and then realise that you have forgotten to put in half the spinach!    The final colour of the soup could have had a lot more depth if I had been concentrating properly!

Cook for a few minutes until the spinach has wilted, add a spoonful or so of greek yoghurt and half a teaspoon of lemon juice and then blend.