Lentil Soup with Spinach by Jamie Oliver
8 servings
75 minutes
Jamie Oliver's lentil soup with spinach is a vibrant and aromatic masterpiece of British cuisine inspired by Mediterranean motifs. It combines the tender texture of red lentils with the rich flavor of fresh spinach, a spicy hint of ginger, and a mild heat from chili. The addition of cherry tomatoes gives the soup a pleasant tanginess, while natural yogurt softens the taste and makes it more velvety. Historically, lentils have been a staple in many cultures due to their nutrition and ease of preparation. This soup is perfect for cozy evenings; it warms and satisfies while remaining light and healthy. The wonderful combination of flavors makes it versatile—it can serve as both a light lunch or an elegant dinner. Enjoy this dish with a slice of fresh bread!
1
Clean and chop the carrot and onion coarsely.
- Carrot: 2 pieces
- Onion: 2 pieces
2
Cut the celery
- Celery stalk: 2 pieces
3
Chop the garlic
- Garlic: 2 cloves
4
Place a large pot over medium heat and pour in 2 tablespoons of olive oil.
- Olive oil: 2 tablespoons
5
Add the chopped vegetables to it and mix.
- Carrot: 2 pieces
- Onion: 2 pieces
- Celery stalk: 2 pieces
- Garlic: 2 cloves
6
Cook for about 15 minutes, slightly covered with a lid
7
Peel and thinly slice the ginger
- Fresh ginger: 1 piece
8
Remove seeds from the chili pepper and finely chop the flesh.
- Red chili pepper: 1 piece
9
Remove the stems from the cherry tomatoes and cut them in half.
- Cherry tomatoes: 10 pieces
10
Place the broth cubes in a jar or pot and pour in 1.8 liters of boiling water.
- Stock cube: 2 pieces
11
Stir until the cubes are completely dissolved, then add to the vegetables along with lentils, ginger, chili, and tomatoes.
- Red lentils: 300 g
- Fresh ginger: 1 piece
- Red chili pepper: 1 piece
- Cherry tomatoes: 10 pieces
12
Stir and bring to a boil
13
Reduce the heat and cook covered until the lentils are soft (about 10 minutes)
14
Add spinach and remove from heat after 30 seconds
- Spinach: 200 g
15
Add salt and pepper to taste
- Sea salt: to taste
- Freshly ground black pepper: to taste
16
Serve with yogurt
- Plain (natural) yoghurt: 200 g
