Lentil, butter bean and spinach soup
This healthy and delicious soup is hearty and nutritious. With added protein from the chicken bone broth, it makes a great filling lunch or light dinner. Its a quick and simple recipe to make.
Ingredients
serves 2
1 tbsp olive oil
1 leek, finely chopped
2 garlic cloves, finely chopped or grated
2 bay leaves
1 chunk of ginger (no need to peel)
2 sprigs of thyme, leaves only
1 tsp ground turmeric
90g dried red lentils
500ml chicken bone broth
400g butter beans, rinsed and drained
125g spinach leaves
sea salt to season
1 tsp fresh mint leaves finely chopped (optional) - to serve
Soften the leek and garlic with the olive oil, turmeric, bay leaves, thyme and ginger on a low to medium heat.
Add the lentils and chicken bone broth and bring to a simmer for about 20 minutes. Stirring occasionally.
Add the butter beans and simmer for a further 5 minutes.
Add the spinach leaves and allow the leaves to wilt. Remove from the heat.
Taste and season with sea salt if needed.
Remove ginger and bayleaves before serving.
serve with a sprinkling of freshly chopped mint leaves.