This is a go-to soup for me¬†because I always keep a pack of frozen spinach and usually have some dried lentils or a mixed pack for soup (with oats and barley) lying around.
You will need (serves 2):
– 2 cups chopped spinach (finely chopped if you don’t plan to blend the soup)
– 1 heaped teaspoon¬†cumin powder or according to taste
– 1/2 cup mixed lentils / oat flakes /¬†barley
– one onion, chopped
– 1/2 cup cream
– 1/3 teaspoon fish sauce (omit for vegetarian version)
– 500ml water
– Grated/sliced Parmesan, Mozzarella or Cheddar / fresh coriander to¬†serve
Fry the onion in a tablespoon of olive oil for a few minutes until soft and translucent. Do not let it brown. You can add half a teaspoon of butter to prevent this browning. Add the cumin powder towards the end of this procedure and stir thoroughly.
Now add the water and lentils and bring to the boil. Let it simmer for 15 minutes before adding the spinach and fish sauce. Cook for a further 5 minutes. Test to check whether the lentils are cooked through and whether you need to add salt and pepper before removing from the heat.
You may blend the soup at this point if you prefer (I didn’t), then return to the heat (or skip this step) and add cream. Bring to the boil for 2 minutes or so and you’re done! Serve with grated cheese / fresh coriander.